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Paella with Duck Meat

Nadia GalinovaNadia Galinova
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Paella with Duck Meat
Image: Yordanka Kovacheva
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28/12/2021
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
2
"Are there any hungry people, because this juicy paella with duck meat will be enough for everyone"

Ingredients

  • duck legs - 2 pcs. confit (210 g each)
  • bomba rice - 7 oz (200 g)
  • onion - 1/2 onion
  • garlic - 2 cloves
  • tomato puree - 5 tbsp. (or grated fresh tomato)
  • saffron - 1 pinch
  • turmeric - 1 pinch
  • salt - by taste
  • water - about 4 cups (800 ml)
  • artichoke - 4 pcs. (fresh or canned)
  • olive oil - 3 tbsp.
  • duck fat - 1 tbsp.
measures

How to cook

Place a paella pan (or a regular pan if you do not have such) with a diameter of 12″ (30 cm) on the stove. Heat olive oil and duck fat in it and add the grated onions to fry.

Add the tomatoes and garlic - also grated and stir for 2-3 minutes over medium heat.

Add water to the soffritto and season with salt. Pour the turmeric, saffron and half of the rosemary and increase the heat and wait for it to simmer.

Pour the rice over the boiling liquid and distribute it evenly over the entire bottom. Without stirring, leave it to simmer on high heat for 5 minutes, then reduce to low heat.

Debone the duck legs and cut or chop the meat into pieces without removing the skin.

Spread the pieces on the rice and cook until the liquid is absorbed, for about 15 minutes. The rice must remain al dente.

If you use canned artichokes, put whole heads of it on the paella and cover it with a clean towel for 5-10 minutes.

If you have fresh artichokes, you should clean them and sprinkle the tender core with a little olive oil and salt. Put it in the microwave for about 2-4 minutes and it will soften and will be completely ready to add to the paella, since it is already cooked.

Serve it with lemon slices and enjoy this quick and easy dish.

Enjoy your meal!

Notes: The quantities of products are for the exact tray measurements, because the rice must be in a thin layer, so that the grains remain separated and a real paella is obtained.

For more portions, it would be difficult to cook on a hob, as the pan will have to be larger and a hob with such a diameter will not be in a normal household.

We know that the original paella is made on a special paella device, which is on gas and evenly distributes the heat of the fire throughout the pan, but it is difficult to find. The paella turns out much better like that. I offer you this easy version using the hob, because it is the most affordable and easy and the result is completely authentic.

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