@fanaticook recipe: Rice with Duck Lean
RECIPE OF "Fanaticook"
Jose, an Aragonés living in Madrid who, as he enjoys food, loves to share his passion for cooking and in particular signature rice dishes with everyone through the networks.
He loves to experiment with different ingredients and techniques to create unique recipes that surprise our palates.
In addition, he likes to keep updated on the latest culinary trends and cooking techniques to improve his skills and offer them in each publication, teaching his public both his recipes and those new culinary techniques that he has learned.
Every week he publishes new recipes on his Instagram account, where rice dishes always have a special mention.
"I hope you enjoy preparing and tasting them as much as I do"
Follow and discover innovative recipes in his Instagram @fanaticook.
Preparation time: 30 minutes, Cooking time: 35 minutes, 7 People
| 700 gr of Albufera rice | 140 ml of lean fat |
| 1 of duck lean | Â 2 teaspoons of sweet paprika |
|  4 slices of fresh foie  | 2.8 L bird dark background |
| 1/4 ud. of mango | 1 glass of saffron infusion |
|  7 tablespoons of brine | 3/4 glasses of reductión by Pedro Ximenez |
| 2 rosemary sprigs | |
TIME TO CARRY OUT EACH STEP
| Â 1- Brown duck magret | 12 Minutes |
| 2- Fry shitake and mango | 10 Minutes |
| Â 3- Fry paprika and salmorreta | 2 Minutes |
| 4- Nacarar rice with other ingredients | 2 Minutes |
| Â 5- Reduce Pedro Ximenez | 2 Minutes |
| Â 6 - Add dark background and saffron infusion | 16 Minutes |
| 7 - Socarrat | 1 Minute |
| Total: | 45 Minutes |
INGREDIENTS
The ingredients that we are going to use in this rice are: Albufera rice, duck lean, fresh foei, shitake, mango, salmorreta, magret fat, sweet paprika, dark poultry stock, saffron infusion, Pedro Ximenez reduction and a few sprigs of rosemary.
STEP BY STEP
DUCK THAT FLYES... TO THE PAELLA PAN!
We begin by browning the duck magret in our paellera for 12 minutes, meanwhile we macerate the shitake in aove, garlic and parsley and we also infuse the saffron in warm water, 8 strands per diner.
TIME TO PREPARE THE BASE
We fry the Shitake in the oil that the magret will have released when frying it and remove it.
In the same oil we put two teaspoons of paprika, stir and quickly, so that it does not burn and become bitter, we add the salmorreta and stir.
MARINATE RICE AND PREPARE BROTH
When we have the salmorreta well stirred, we must pearl the rice for two minutes.
After pearling the rice, we put the bottom boiling. When it starts to boil again, add the saffron infusion and add salt.
DUCK AND RICE, SUCH A GREAT TASTE!
When the rice begins to appear, add the diced mango and the fresh foie. To finish, we decorate with the shitake and put some sprigs of rosemary.
After following these steps, you will be able to enjoy rice with duck lean, good eating paella enjoyer!
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-Â Paella pan
- 2- Burner for paella pan
- 3-Â Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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