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Duck Confit & Artichoke Rice
Big Green Egg
4
20 minutes
50 minutes
Spanish
Grill
Cook a Spanish duck confit and artichoke rice on the Big Green Egg — a live-fire paella-style dish built on rendered duck fat, confit artichoke hearts, slow-toasted sofrito, and short-grain rice cooked directly on the Egg for deep, smoky flavor and a coveted socarrat crust. This Big Green Egg rice recipe delivers crispy duck skin, caramelized artichokes, and the kind of bottom-of-the-pan char you can only get from live fire. Simple ingredients, serious technique.
Ingredients
2–4 pieces Duck confit legs
4–6 Confit artichoke hearts (jarred or prepared)
1 Red pepper, finely chopped
1 Green pepper, finely chopped
200g (1 cup) Crushed tomato
300g (1.5 cups) Short-grain rice (bomba or arborio)
600–700ml (2.5–3 cups) Vegetable stock, diluted with water
To taste - Salt and pepper
Directions
Set up the Big Green Egg for direct cooking over medium-high heat. Use a large paella pan or cast-iron skillet.
Place the duck confit legs in the pan on the Egg. Cook until the fat is fully rendered and the skin is crispy. Remove the duck and set aside, leaving the rendered fat in the pan.
Open up the confit artichoke hearts and place them face-down in the duck fat. Cook until golden and caramelized. Remove and set aside.
In the same pan, saute the finely chopped red and green peppers in the remaining fat. Cover and cook until they begin to soften.
Add the crushed tomato and cook down until the sofrito is thick and fragrant.
Add the rice to the pan. Toast briefly, stirring to coat every grain in the sofrito and duck fat.
Pour in the vegetable stock diluted with water. Stir once to distribute evenly, then leave undisturbed.
Place the duck and artichokes back on top of the rice. Cover and cook for approximately 18–20 minutes until the stock is fully absorbed.
In the final minutes, remove the lid and allow the bottom to develop socarrat — the toasted, caramelized rice crust. Watch the heat carefully.
Serve directly from the pan.
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