Yield: 4 servings
Whole duck, cleaned – cut into pieces 1
Kosher salt – as needed
Black pepper, freshly ground – as needed
Spanish olive oil – 1/2 cup
Medium onion, peeled – chopped 1
Tomato, seeded – diced 1 cup
Saffron – pinch
Water – 8 cups
Garlic gloves – peeled 4
Small bunch fresh parsley, stems removed – chopped 1
Short-grain rice – preferably Spanish 3 cups
Haricots verts, washed – trimmed 1 lb.
Red bell pepper, seeded – diced 1
Fresh peas, blanched in salted water – 1/2 cup
Lemon, cut into wedges – 1
- Season duck with salt and pepper.
- Heat large, heavy-duty skillet over medium-high heat; add olive oil. When oil is hot, add duck skin-side down; saute, turning, until golden brown on all sides, 10 to 15 minutes. Remove duck; reserve.
- Add onion, tomato and saffron to hot pan. (This mixture is called the sofregit.) Cook 5 minutes or until vegetables are soft. Return duck to pan; stir. Add 8 cups water; bring to low simmer. Reduce heat to low. Cook until duck is tender and water is reduced by half, 20 minutes.
- Meanwhile, combine garlic with 3/4 of parsley in mortar or food processor. Crush mixture into paste. (This mixture is called picada.)
- When duck is cooked, add rice, haricots verts and picada to pan. Stir well. Taste for seasoning, adding additional salt and pepper if required. Continue cooking, without stirring, 15 to 20 minutes, or until rice is tender yet firm. Sprinkle paella with diced red pepper, peas and remaining parsley. Garnish with lemon wedges; serve.