Recipe by @cris_riceandmeal: beer-braised duck rice with boletus and foie gras
INGREDIENTS:
STEP BY STEP
1.- We mark the foie
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
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
With our duck browned, add the beer and let the alcohol reduce well.
4.- We prepare the sofrito
Then we introduce the crushed garlic, tomato and bell pepper to make the sofrito.
5.- Add boletus
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
Add the 2 liters of broth.
7.- Add the water
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
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
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
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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Cris rice and meal
My name is Cristóbal and I’m passionate about cooking in general and rice in particular. Since I was a child, I’ve grown up around the stoves of my grandmothers, aunt, and mother, all of whom have been connected to the hospitality industry for various reasons.
I’ve always enjoyed clearing my mind in the kitchen, but it wasn’t until a few years ago that I fully immersed myself in the world of rice, where I fell in love with its endless possibilities. I love discovering and learning more every day about its culture, its forms, and the sea of recipes it offers.