Duck Paella
Ingredients
FOR THE BROTH
Chicken leg quarter (thigh and leg): 1
Water: 3 l
Duck fat (rendered from duck breasts)
FOR THE SOFRITO AND RICE
Bomba rice: 320 g
Roma tomato: 1
Garlic clove: 1
Ñora pepper: 1
Saffron: 1 g
Olive oil: 60 ml
Salt: to taste
FOR THE DUCK AND MUSHROOMS
Duck breasts: 2
Seasonal mushrooms: 225 g
Olive oil
Salt
FOR FINISHING
Rosemary or nasturtium leaves: 1 sprig
While seafood paella is Spain’s most recognized culinary icon, “it is the rustic, land-driven paellas of the Valencian countryside, especially those from the Albufera, that embody the dish’s oldest traditions,” explains chef Danny Lledó. “Each component reflects the agricultural soul of the region and the enduring connection between land, wildlife, and table.”
How to make Duck Paella (Paella de l’Albufera)
01.
Prepare the Ingredients and Start the Broth
- Score the fat on the duck breasts and render over medium heat until the fat is released. Reserve the duck fat.
- Remove the seeds from the ñora pepper and grind into a powder. Mince the garlic. Purée the tomato. Clean and quarter the mushrooms. Microwave the saffron for 30 seconds, then crumble into a powder. Set all prepared ingredients aside.
- Heat 40 ml olive oil in a large pot over medium-high heat. Add the chicken leg quarter and cook until lightly browned. Season lightly with salt. Add 3 liters water and bring to a boil.
- Add a small amount of the reserved duck fat, then reduce to a simmer and cook for about 30 minutes, or until reduced by half. Strain to yield approximately 1.5 liters broth.
- Refrigerate the broth for at least 24 hours before using.
02.
Cook the Duck and Mushrooms
- Heat a paella pan or wide shallow pan over medium heat with olive oil.
- Add the mushrooms, season lightly with salt, and cook until tender.
- Remove and set aside.
- Season the duck breasts with olive oil and salt.
- Grill skin-side down until the fat renders and the skin is crisp, then turn and cook until just done.
- Set aside to rest.
03.
Cook the Rice
- In the same pan, add 60 ml olive oil if needed and sauté the tomato, garlic, and ñora powder to form a sofrito.
- Add the saffron and prepared broth, then bring to a rolling boil.
- Add the rice and cook undisturbed.
- After 5 minutes, season with salt. Continue boiling for another 5 minutes, then reduce to a simmer and cook for 8 minutes more.
- The rice should remain slightly brothy and not fully absorb the liquid.
04.
Assemble and Serve
- Divide the rice among four bowls.
- Slice the duck breasts and place on top.
- Add the mushrooms and garnish with rosemary or nasturtium leaves before serving.
