Oh, how I wish I had remembered to take a photo of last night's dinner:
Arroz con Pato
3 single duck breasts (1 lb. each), rinsed and patted dry (I think they mean bone-in, but I used 2 whole—4 single—boneless breasts, which weighed 1.17 lbs. total.)
5 cups chicken broth
4 Tbsp olive oil
2 onions, finely chopped
1 clove garlic, minced or pressed
½ tsp turmeric
2 cups uncooked rice
1 bay leaf
½ cup chopped jarred roasted red peppers
¼ cup chopped parsley
½ cup slivered or sliced almonds, toasted
Heat oven to 350°.
Season duck with salt and pepper. Put in a 9x13" Pyrex baking dish and bake, skin side up, for 15 minutes. Transfer duck to a plate and scrape drippings into a frying pan. Don't wash the Pyrex dish yet!
Bring stock to a boil in a saucepan; keep at a simmer.
Mix oil with drippings in pan and add onions, garlic, and turmeric. Brown for about 5 minutes; add rice and brown for 5 minutes.
Add hot stock to pan containing rice and onions, along with the bay leaf. Pour into the Pyrex pan and nestle the duck breasts in the rice. Add peppers and parsley and cook, uncovered, for about 45 minutes. Do not stir! Mix in almonds just before serving.
Yum, yum. I'm sure this would be just as good with chicken.