I'm on record, and a cracked one at that, as recoiling in horror at the vinicidal potential of duck à l'orange, but this works and it's pretty fabulous even without the duck: swap the chorizo for a good pinch of smoked paprika, it's a vegetarian feast. Once the ingredients are combined, it goes into the oven for 40 minutes while you have a well-earned 40 winks, or at least a relaxing copita of chilled manzanilla.
It's neither risotto nor paella but the combination of soft grains and really bold flavours is irresistible. As is the fact that there is no catch, and you won't go stir-crazy making it.
Seville Duck with Chorizo and Baked Rice
Recipe by Bob Andrew, chef at Riverford Organic Farmers
- 2 duck legs
- salt and black pepper
- 2 tbsp light olive oil
- 1 large onion, finely diced
- 1 celery stalk, finely diced
- 1 cooking chorizo, 100g approx
- 3 tomatoes, roughly chopped
- 2 garlic cloves, finely sliced
- 1 sprig thyme, leaves only
- a pinch of saffron
- 1 bay leaf
- a pinch of cayenne pepper
- 150g calasparra rice
- 125ml fino sherry
- 2 tbsp marmalade
- 30g black olives
- 500ml hot chicken or duck stock
- a handful of flat-leaf parsley, chopped
- Lightly score the fat on the duck legs. Season with salt and pepper. Put a casserole pan on a medium heat and warm the olive oil. Fry the duck until golden brown on both sides, remove and keep to one side.
- Add the onions and celery to the pan and fry in the duck fat over a gentle heat for ten minutes until soft. Preheat the oven to 180C/350F/gas mark 4.
- Skin the chorizo and break into 1cm chunks. Fry in the pan for 2-3 minutes. Add tomatoes, garlic, thyme saffron, bay and cayenne. Cook for a further 2 minutes before adding the rice. Turn everything gently to mix. Add the sherry and cook until mostly absorbed.
- Gently stir in the marmalade and olives, Pour in the hot stock and bring to a simmer. Tuck the duck into the rice, skin side up. Pop the lid on and bake in the oven until the rice and duck are tender – about 40 minutes. Check the seasoning and garnish with the parsley.
Try this with a juicy Spanish red or Chilean carmenére, which have the vibrant fruitiness to work with the succulence and spice on show here.