DUCK RICE

PREPARATION 120MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 2 duck legs (cook in a pressure cooker with vegetables, plenty of water and salt until shredded, saving the stock); 

• 2 duck breasts weighing 250g; 

• 1 chopped onion; 

• 4 chopped garlic cloves; 

• 50g of chopped Spanish chorizo; 

• 3 sprigs of spring onion, chopped; 

• 300g Bomba rice (special for paella); 

• 6 cherry tomatoes on a branch.


PREPARATION METHOD

In a frying pan, sauté the chorizo with the onion and garlic until golden brown. Add the shredded duck leg (keep the whole leg for garnish) and sauté. Add the Bomba rice and stir so that it begins to take on flavor. Then add some of the stock from cooking the duck and stop stirring: let it cook over a medium heat, adding more hot stock little by little, until the rice is the texture you prefer. Tip: paella rice should not be stirred, so that it sticks to the bottom of the pan and stays crunchy. In Spain this is called socarrat.

Make small cuts in the fat part of the duck breasts. Sear them in a frying pan, fat side down, until golden brown. Then sear only for 30 seconds on the meat side so that it doesn't harden. Place them in a preheated oven at 180 degrees, fat side up, until they are just the way you want them (rare is best). Then let them rest for five minutes so they don't lose their juices when you cut them.

Assembling the portions: slice the duck breast and place it on top of the rice, along with the thigh, the cherry tomatoes on the branch and the sliced chives for decoration.


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