How to make
Prepare your meat or the gizzards by dicing them. Since they are confit, they are almost ready to eat. You can also use fresh meat, but you have to cook it until it's semi-cooked.
Finely chop the onion, carrot and celery and fry them in the oil with a little salt. It would be even tastier if you used duck fat instead of oil.
Peel and grate to the vegetables and the tomato. It should be well ripened and larger in size.
Add the duck pieces, diced bacon and parsley - chopped. Stir for another 3 minutes, then pour the rice to fry it briefly (the water from the tomato should have evaporated).
Transfer the food into a rectangular baking pan and pour the warm broth or water in the proportion required by the variety of rice you are using.
Bake the rice and meat in a 390°F (200°C) oven, until the liquid evaporates. Finally, crack the eggs on top and bake, until they're fully cooked.
Serve the delicious rice with duck and bacon warm.
Enjoy your meal!
