Recette de @cris_riceandmeal : riz de canard braisé à la bière avec cèpes et foie gras
RECIPE FROM "Cris rice and meal"
My name is Cristóbal and I am passionate about cooking in general and rice in particular. Since I was little I have lived in the kitchens of my grandmothers, aunt and mother, who have had a relationship with the hospitality industry for different reasons.
I always liked clearing my mind with pans, but it wasn't until a few years ago that I entered the world of rice, where I fell in love with all its possibilities. I love discovering and continuing to learn every day about its culture and different ways, as well as its sea of different recipes.
Preparation time: 42 minutes, Cooking time: 18 minutes, 2 People
| 1/2 duck | 500 gr rice variety albufera |
| 300 gr dehydrated boletus | 350 gr natural grated tomato |
| 2 L chicken broth | 1 L of water |
| 4 slices of fresh foie | 1/2 red bell pepper |
| 3 garlic cloves | Saffron threads |
| 1/2 glass of beer | Salt (to our liking) |
TIME TO PERFORM EACH STEP
| 1- Heat the paella pan and mark the foie gras | 3 Minutes |
| 2- Sauté the duck | 3-5 Minutes |
| 3- Add the beer | 2 Minutes |
| 4- Let the beer reduce | 2 Minutes |
| 5- Poach the pumpkin | 10 Minutes |
| 6 - Add the sofrito and let it integrate | 3 Minutes |
| 7 - Add boletus | 3 Minutes |
| 8 - Introduce broth | 5 Minutes |
| 9 - Add boletus water and saffron | 4 Minutes |
| 10 - Cook the rice | 14 Minutes |
| 11 - Let stand | 5 Minutes |
| Total: | 60 Minutes |
MARK THE FOIE GRAS AND SAUTÉ THE DUCK
In this recipe, as you can see by looking at the ingredients, we do not need oil, since the fat of the foie and the duck will be more than enough to make the socarrat. First of all, we heat the paella, once hot, we mark the foie and remove it.
With the fat from the foie, we begin to fry the duck over medium heat and with a lot of patience, since the meat is harder and will take a little longer to take a golden color.
ADD THE BEER AND THE SOFRITO
With our duck browned, add the beer and let the alcohol reduce well.
Then we introduce the crushed garlic, tomato and bell pepper to make the sofrito.
INCLUDES BOLETUS AND BROTH
Once our sofrito is well integrated with the meat, we introduce the boletus, which we have previously hydrated with water (which we have reserved).
Add the 2 liters of broth.
CALCULATE THE RICE AND ADD THE SAFFRON INFUSION
Mark the level with the easy paella and add the water from the hydration of the boletus and a liter and a half of warm water.
Increase the heat to maximum, meanwhile, add the saffron infusion.
LET IT COOK AND ENJOY
Once the water is reduced below the marker, it is time to add the rice, distributing the meat and rice well. Now we only have to wait 14 minutes, 5 minutes at maximum and the rest at medium heat, plus the 5 minutes of rest.
Once the break is over you will have prepared on your table a duck rice in beer with boletus and foie, time to enjoy this dish, arrocer@s.
TECHNICAL TEAM:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1- Paella pan
- 2- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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