Spanish · Spain
Spanish Rice with Duck and Chorizo
A hearty Spanish rice dish with duck confit, chorizo, and a touch of orange for brightness.
65 minutes4 servings
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Season duck legs with salt and pepper, then cook in a skillet until browned.
- Add chopped chorizo and cook until crispy.
- Add rice, garlic, onion, and tomato, stirring to combine.
- Pour in enough water or broth to cover the ingredients, bring to a boil, then reduce heat and simmer.
- Add orange juice and cook until the rice is tender and the liquid is absorbed.
- Let rest for 5 minutes before serving.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.
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