The Spanish stew: Seville duck

Serves 2

• 2 duck legs
• 0 black pepper
• 2 tbsp light olive oil
• 1 large onion
• 1 stalk celery
• 1 cooking chorizo
• 3 tomatoes
• 2 cloves garlic
• 1 sprig thyme
• 1 pinch saffron
• 1 bay leaf
• 1 pinch cayenne pepper
• 150g calasparra rice
• 125g fino sherry
• 2 tbsp marmalade
• 30g black olives
• 500g hot chicken
• 1 handful flat-leaf parsley

Step 1
The rice will soak up all the flavours from the stock and chorizo, and the duck will cook gently in the steamy heat of the pan.

Step 2
Lightly score the fat on the duck legs.

Step 3
Season with salt and pepper.

Step 4
Put a casserole pan on a medium heat and warm 2 tbsp light olive oil.

Step 5
Fry the duck until golden brown on both sides.

Step 6
Remove and keep to one side.

Step 7
Add the onions and celery to the pan and fry in the duck fat over a gentle heat for 10 minutes until soft.

Step 8
Preheat the oven to 180C/350F/gas mark 4.

Step 9
Skin the chorizo and break into 1cm chunks.

Step 10
Fry in the pan for 2-3 minutes.

Step 11
Add tomatoes, garlic, thyme, saffron, bay and cayenne.

Step 12
Cook for a further 2 minutes before adding the rice.

Step 13
Turn everything gently to mix.

Step 14
Add the sherry and cook until mostly absorbed.

Step 15
Gently stir in the marmalade and olives.

Step 16
Pour in the hot stock and bring to a simmer.

Step 17
Nestle the duck into the rice, skin side up.

Step 18
Pop the lid on and bake in the oven until both the rice and duck are tender – about 40 minutes.

Step 19
Check the seasoning and garnish with parsley.