Spanish Duck Breast Paella
Explore the flavors of Spain with Duck Breast Paella! Duck Breast is nestled into a decadent Spanish Paella with a classic sofrito, chorizo and Spanish rice. Pair this recipe with a Garnacha red wine from Spain.
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Ingredients
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¼ Cup Olive Oil
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4 oz. Chorizo, ground or sliced
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1 Whole Yellow Onion, Diced
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1 Red Bell Pepper, Diced
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4 cloves Garlic, Minced
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2 Roma Tomatoes, Diced
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2 Cups Short Grain Rice (Spanish Arborio Rice if available)
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32 oz. Chicken Stock
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¼ Cup White Wine
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½ tsp Saffron Threads Activated or Ground Saffron
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1 tsp. Paprika
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Fresh Parsley and lemons for garnish
Directions
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1
Preheat oven to 400 Degrees F. Score Duck breast in a crisscross pattern. Lightly salt and pepper both sides of the duck breast.
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2
Place 1 tsp olive oil in paella pan then place duck breast skin side down in paella pan. Cook Low and slow for 8-10 minutes. Remove Duck breast from Paella pan and transfer to a pan and set aside.
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3
Start the sofrito. Add remaining olive oil to paella pan on medium heat. Add in the tomatoes, onions, chorizo, garlic, bell pepper, paprika, saffron, and salt and pepper to taste. Cook for 5 minutes. Add in white wine and cook for 10 more minutes.
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4
Add rice into pan and toast for 1 minute. Then pour chicken broth in slowly and make sure rice is evenly spread out in the pan. Bring to a boil.
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5
Reduce heat to medium-low and let rice cook for 15 minutes.
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6
As the rice cooks, roast the duck breast in the oven for 10 minutes. Once duck breast is done, thinly slice.
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7
Nestle in duck breast and chorizo and let rice cook for an additional 3 minutes.
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8
Remove pan from heat and cover with foil. Let set for 5 minutes.
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9
Remove foil, garnish with lemon wedges and parsley then serve.
