Arroz de Pato

Heat oven to 300°F. Make a sachet of thyme, rosemary, and bay leaf. In a large roasting pan over medium-high heat, melt 1 tablespoon duck fat. Generously season duck legs with salt and pepper. Sear legs, turning occasionally, until golden brown. Transfer to a plate. To the roasting pan, add onion, carrot, celery, garlic, and 1 pinch salt and sweat, stirring occasionally, until carrots are tender. Add coriander, peppercorns, star anise, and herb sachet. Cook, stirring occasionally, for 5 minutes. Add remaining duck fat and bring to a slow bubble. Return duck legs to pan, submerging in fat. Cover tightly with foil, and transfer to oven. Cook until duck meat falls off bones, 6 to 8 hours. Remove duck from pan. When cool enough to handle, pull meat off bones in long 1/2-inch wide pieces. Discard bones and cartilage. Strain duck fat through a chinois and reserve.

Heat oven to 400°F with a roasting pan inside. Coat the hot pan with oil. Add bones, turning to coat with the oil. Season with salt. Roast until golden brown, 20 to 30 minutes. Add onion, celery, and carrot. Roast, stirring occasionally, for 10 minutes. Stir and cook 15 minutes more. Stir in tomato paste. Roast 2 minutes. Transfer mixture to a 4-quart saucepan. Deglaze the roasting pan with water, stirring and scraping up the fond. Pour enough water into the saucepan to cover the solids by 2 inches. Bring to a very slow simmer and cook for 3 hours. Skim the scum from surface and discard. Strain stock through a chinois.

Heat oven to 400°F with a roasting pan inside. Coat the hot pan with oil. Add bones, turning to coat with the oil. Season with salt. Roast until golden brown, 20 to 30 minutes. Add onion, celery, carrot, and garlic. Roast, stirring occasionally, until golden brown. Stir in the tomato paste and roast 1 minute. Transfer mixture to a rondeau. Add just enough Duck Stock to cover solids. Bring to a boil, reduce heat, and simmer. Reduce until the solids are glazed. Repeat this process 3 times, adding just enough Duck Stock to cover the solids each time. Add enough Duck Stock to cover solids by 1 inch, bring to a boil, reduce heat, and simmer slowly for 2 hours. Strain through chinois into a clean rondeau. Bring to simmer and reduce jus until thick enough to coat the back of a wooden spoon. Cover and keep warm.

Heat oven to 375°F. Line a half sheet tray with parchment paper. Arrange duck skins in a single layer on the tray. Season with salt and pepper. Cover skins with a sheet of parchment paper. Place another half-sheet pan on top, and place a cast iron skillet on the tray. Bake until skins are golden brown and smell toasty, 10 to 12 minutes. Drain on paper towels. Carefully drain, strain, and reserve fat for future use.

Heat a medium saucepan over medium-low flame and coat with oil. Add onion and garlic and sweat, stirring occasionally, until light golden brown. Add the saffron and cook, stirring, for 2 minutes. Add tomato, increase heat to medium, and cook, stirring occasionally, until the tomato releases its juices and the pan becomes dry. Remove from heat, stir in pimentón and bay leaf, and cool. Refrigerate in an airtight container.

In a medium saucepan, combine apricots and white wine. Bring to boil over medium heat and cook until the wine reduces by half. Stir in vinegar. Transfer to blender and purée. Strain through a chinois.

Heat oven to 375°F. Heat the water bath of an immersion circulator to 150°F. Season duck breasts with salt and pepper. Place each breast in a vacuum bag with 1/2 tablespoon reserved duck fat and vacuum seal. Cook sous vide 20 minutes. Hold duck in bags, keeping warm for plating.

In a heavy 3-quart rondeau, combine oil and 1/4 cup Refogado. Over medium-low heat, stir in rice. Continue stirring until the rice is toasted and hot to the touch, about 2 minutes. Add 3 cups Duck Stock. Cook, stirring continuously, until rice has a harder bite than al dente and is still opaque in the center, 8 to 10 minutes. Transfer mixture to 14-inch x 16-inch paella pan, spread the rice in a flat layer and lightly tap it with the back of a spoon. Scatter chouriço, olives, and Duck Confit on top. Season with salt and pepper. Add 1 cup Duck Stock and transfer to oven. Bake about 7 minutes, until rice is crisped around the edges and a soccarat crust has formed on the bottom of the pan. The liquid should be completely absorbed and the rice should have an even, transparent golden hue. Remove from oven, tent with foil, and let stand 5 minutes.

Divide Rice among 8 serving plates. Slice Duck Breasts and arrange on top. Sauce Rice and Duck Breasts with Duck Jus. Break Duck Cracklins into pieces and scatter around the rice. Dollop the Apricot Purée on the sides of the dishes.