Duck Rice

Step 1

Pat the 2 duck legs dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large oven-safe pot over medium-high heat.

Step 2

Place the duck legs skin-side down in the pot. Cook until the skin is golden and crisp, about 6 minutes, then flip and cook 4 minutes more. Transfer to a plate.

Step 3

Reduce heat to medium. Add the remaining 1 tbsp olive oil, 1 sliced onion, and 3 minced garlic cloves. Cook until soft and translucent, about 5 minutes.

Step 4

Stir in 1.5 cups rice, 1 tsp smoked paprika, and 2 bay leaves. Toast for 2 minutes, stirring constantly, until the rice smells nutty.

Step 5

Pour in 3 cups chicken broth and scrape up any browned bits from the bottom. Bring to a simmer.

Step 6

Nestle the duck legs into the rice, skin-side up. Cover the pot and transfer to a preheated oven at 375°F (190°C).

Step 7

Bake until the rice is tender and the duck is cooked through, about 35 minutes. Let rest, covered, for 5 minutes before fluffing with a fork and serving.

Step 8

Remove the bay leaves and shred the duck meat if desired. Serve hot, garnished with fresh herbs if you like.