90 / 5.000 Recipe from @fanaticook: Thin-crusted rice with Iberian pork cheeks and cured cheese cream
INGREDIENTS:
INGREDIENTS:
STEP BY STEP
1.- Bake the confit duck leg
Place the confit duck leg in the oven and heat at 200°C for 15 minutes. Reduce the temperature to 180°C and cook for 10 more minutes until golden brown.
2.-Cook the figs and onion
Using the oil released from the duck confit, place it in the paella pan and lightly cook the sliced figs, then set them aside. Next, using the same oil, sauté the finely chopped onion until caramelized.
3.- Add grated tomato and Pedro Ximénez
Add the grated tomato and cook until all the water is gone, add 50 cl of Pedro Ximénez and let it reduce.
4.- Crumble and add the thigh to the sauce.
Crumble one of the confit duck legs and add it to the sauce so that it blends with the base flavor.
5.- Add the rice and fry
Add the rice and sauté for a couple of minutes.
6.- Add stock, saffron infusion and cook the rice
Add the hot chicken stock (remember, 4 parts to 1 part rice) and add the saffron infusion to the broth. Add the salt to taste. Let it cook over medium heat for 16 minutes + 1 minute to obtain the socarrat.
7.- Decorate with the thigh
In the last few minutes of cooking, place the other confit duck leg on top of the rice.
8.- Finish decorating
Once the heat is off, place the piparras (a type of piparra pepper) and the reserved sliced figs on top, sprinkle with sugar, and caramelize them with a kitchen blowtorch. Let them rest for 5 minutes.
After completing this last step, you'll have a unique paella with confit duck, caramelized figs, and piparras on your table.
Fanaticook
Jose, an Aragonese based in Madrid, loves to share his passion for cooking with everyone through social media, especially his signature rice dishes.
He loves experimenting with different ingredients and techniques to create unique recipes that surprise our taste buds.
He also likes to stay up to date with the latest culinary trends and cooking techniques to improve his skills and share them in each post, teaching his audience both his own recipes and the new culinary techniques he has learned.
Every week he posts new recipes on his Instagram account, where rice dishes always receive a special mention.
"I hope you enjoy preparing and tasting them as much as I do"