Recipe by @cris_riceandmeal: beer-braised duck rice with boletus and foie gras

Posted on8 Months ago by 687
Author recipe:
Author recipe:
@cris_riceandmeal

INGREDIENTS:

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)

STEP BY STEP

1.- We mark the foie

1.- We mark the foie

3 min.

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.

2.- We fry the duck

2.- We fry the duck

3-5 min.

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.

3.- Add the beer

3.- Add the beer

4 min.

With our duck browned, add the beer and let the alcohol reduce well.

4.- We prepare the sofrito

4.- We prepare the sofrito

10 min.

Then we introduce the crushed garlic, tomato and bell pepper to make the sofrito.

5.- Add boletus

5.- Add boletus

3 min.

Once our sofrito is well integrated with the meat, we introduce the boletus, which we have previously hydrated with water (which we have reserved).

6.- Add the broth

6.- Add the broth

5 min.

Add the 2 liters of broth.

7.- Add the water

7.- Add the water

2 min.

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.

8.- Add the saffron infusion

8.- Add the saffron infusion

2 min.

Increase the heat to maximum, meanwhile, add the saffron infusion.

If you want to learn how to make a good saffron infusion, visit our blog post

9.- Cook the rice

9.- Cook the rice

14 min.

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.

10.- Let it rest

10.- Let it rest

5 min.

The final step is to let the rice rest for 5 minutes. Once the resting time is over, you’ll have on your table a beer-braised duck rice with porcini mushrooms and foie gras. Time to enjoy this dish, rice lovers!

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