*(Home cooked confit duck)

• Rub sea salt and pepper over each leg (35g of salt will season 4 legs) and rest in the fridge for 24 hours.
• Wipe all the salt off and place the legs in an oven proof dish with a whole head of garlic and fresh rosemary, thyme and bay leaf. Cover the legs entirely in goose or duck fat, approximately 500g, (vegetable or olive can be used) and place into a 140℃ oven for 2 ½ hours. Leave to cool keeping the duck sealed in the fat, transfer to a large preserving jar until ready to use. (The duck can be stored in a bowl, as long as it is covered in fat, it will last for weeks)
• Reheat the confit duck legs in a 200℃/392℉ oven for 15-20 minutes until the skin is crispy, leave in a warm place.
• Add the cooking chorizo pieces to a shallow case iron casserole dish or paella dish with a little olive oil and fry on a medium heat for 4-5 minutes. Remove from the pan and reserve leaving the flavoured oil in the pan.
• Add the chopped onion and stir into the oil and fry for a 4-5 minutes. Add the garlic and paprika and fry for a further 2-3 minutes.
• Deglaze the pan with the orange juice and reduce. Prepare the chicken stock and add the saffron strands to infuse. (tip, grind the saffron in a pestle and mortar first for more colour and flavour) Add the passata or chopped tomatoes and chicken stock and bring to a simmer.
• Add the rice and haricot beans and smooth out across the dish. Leave to simmer for 12 mins or until the rice has absorbed most of the stock, do not stir. Once the liquid has almost gone, turn up the heat for 1-2 minutes to create the socarrat.
• Arrange the duck legs and roasted red pepper over the paella. Optionally, sprinkle over a mixture of breadcrumbs, garlic and parsley and place under a hot grill for 1-2 minutes to create a crisp crumb and serve.