Saffron and Paprika Duck with White Beans over Rice

Pat duck legs dry and season generously with paprika, salt, and black pepper. Let rest at room temperature for 20 minutes.

Dice yellow onion and tomatoes. Mince 2 garlic cloves. Heat 2 tbsp olive oil in a wide skillet over medium heat.

Add onion and cook slowly, stirring with a wooden spoon, until golden and soft, about 15 minutes. Do not rush this.

Add minced garlic and cook 2 minutes more. Add tomatoes and cook until they break down into a thick, jammy sauce, another 10 minutes.

In a separate heavy pan, heat 3 tbsp olive oil over high heat until shimmering. Sear duck legs skin-side down until deeply golden, about 5 minutes. Flip and brown the other side.

Nestle duck legs into the sofrito. Add rosemary sprigs and pour in 600ml chicken broth. Bring to a gentle simmer.

Cover and braise on low heat for 45 minutes until duck is tender and falling from the bone. Remove duck and keep warm.

Add white beans to the braising liquid. Simmer uncovered for 20 minutes until beans are tender and flavors meld, ensuring liquid maintains a gentle simmer (180-200°F/82-93°C). Season with salt. Keep warm above 140°F (60°C).

Bloom saffron in 100ml warm chicken broth for 5 minutes until vibrant and fragrant.

Heat remaining 400ml chicken broth in a separate pot. Add saffron broth and salt. Bring to a boil.

Add white rice, stir once gently, then spread in an even thin layer. Cook on medium-low, never stirring, until liquid is absorbed and small holes appear on surface, about 18 minutes.

Let rest 5 minutes covered, then uncover to release steam and let any socarrat form on the bottom.

Spoon saffron rice onto a wide serving platter or individual plates. Arrange white bean stew alongside or spoon over. Serve immediately while food is above 140°F (60°C) to prevent bacterial growth.

Place seared duck legs on top of the rice. Garnish with fresh rosemary sprig and lemon wedges on the side.