Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 1 whole duck, avoiding the meat, then rub generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper, along with 0.5 teaspoon of smoked paprika; finely zest one navel orange over the duck.

2. 2

   Preheat the oven to 375°F (190°C) and place the scored duck breast-side up on a rack in a roasting pan, roasting for 1 hour to render fat and crisp the skin.

3. 3

   Meanwhile, heat 3 tablespoons of olive oil in a large oven-safe pan or Dutch oven over medium heat, add 1 diced large onion and 1 diced red bell pepper, and cook for 8 minutes until softened.

4. 4

   Stir in 2 tablespoons of minced garlic, 1 tablespoon of fresh thyme leaves, and the remaining 0.5 teaspoon of smoked paprika into the pan, cooking for 1 minute until fragrant, then add 2 cups of Bomba rice and toast for 2 minutes.

5. 5

   Deglaze the pan with 0.5 cup of dry Fino sherry, scraping up any browned bits, then stir in 4 cups of hot chicken broth and 0.5 teaspoon of saffron threads, bringing it to a simmer before carefully transferring the par-roasted duck (removed from the roasting rack) and the pan to the preheated oven for an additional 70 minutes, or until the duck reaches an internal temperature of 170°F (77°C) in the thigh and the rice has absorbed the liquid and is tender.

6. 6

   Remove the duck and rice from the oven, let the duck rest for 15 minutes before carving, and serve the duck slices over the fragrant saffron orange rice, garnishing with wedges from the second navel orange.