Duck confit paella with shiitake and leek
Serves 1
Directions
- 1Add olive oil to the paella pan.
- 2Add finely chopped leeks and cook on low heat.
- 3Add duck fat to the pan.
- 4Add sliced shiitake mushrooms.
- 5Cook for another 5 minutes.
- 6Add a splash of sweet wine and let it reduce.
- 7Add smoked paprika and cook for a few seconds.
- 8Add freshly grated tomato.
- 9Add shredded duck confit to the sofrito and let everything cook down.
- 10Add meat stock.
- 11Add rice and spread evenly through the paella.
- 12Cook for 10 minutes on high heat, then 5 minutes on low heat, always controlling the liquid level.
- 13For the final minutes, add the remaining deboned duck legs on top to warm through.
Ingredients
- some olive oil
- leek, finely chopped
- some duck fat
- shiitake mushroom, sliced
- a splash sweet wine
- smoked paprika
- freshly grated tomato
- duck confit, shredded, bones removed
- 5:1 ratio meat stock
- paella rice
- some duck leg confit, deboned
Equipment
paella panwooden spoongas burner
