Galbis Duck Baked Rice

Rice 800g | Duck (minimum 2 kilos) 1u | Blanquets 4u | Fresh bacon (8 pieces) 200g | Chickpeas to soak 350g | Pine nuts 25g | Cinnamon powder 2g | Grated tomato 100g | Oil 250g | Red paprika essence 4g | Roasted saffron threads 25u | Dye eq | Salt 40g | water 4l

The night before, put the chickpeas to soak.
Cook the duck with the chickpeas, the bacon, the saffron, the food coloring, a little salt and 4 liters of water until tender (in a pressure cooker for 20 minutes.
In a frying pan with virgin olive oil, heat the paprika, add and fry the tomato and pour into the stew.
Aside, assemble the chosen container or plate with the rice, a little salt, the cinnamon powder and the pine nuts
Cut the blankets in half.
When the duck is cooked remove from the pot.
Set the bacon aside.
Put the duck in the center of the pan, spread all the other ingredients around.
Reduce the stock to the measure of two parts of stock for each one of rice, add the stock and cook in a high oven, at 170ºC and 50% humidity (convection) or at 250ºC (static), for 30 minutes.

Recipe over 200 years old, originally from the Ribera Alta, recovered by Juan Carlos Galbis in 1980