Rice With Duck And Apricots

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3 tablespoons extra-virgin olive oil

1/2 small onion, finely chopped

1 plum tomato, diced

3 garlic cloves, minced

1 tablespoon sweet paprika

Pinch of saffron threads, crumbled

1 cup arborio rice

2 1/2 cups low-sodium chicken broth

2 confit duck legs, skinned and meat coarsely shredded

1/4 cup thinly sliced chorizo

1/4 cup sliced pitted kalamata olives

1/4 cup diced dried apricots

Salt and freshly ground pepper

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