Recipe by _comeydisfruta_: Rice with duck magret, mushrooms and foie
INGREDIENTS:
If you want to learn how to make a good saffron infusion, visit our blog post
STEP BY STEP
1.- Cut the pork into pieces
First of all, take your piece of magret and make some square cuts on the part where we can find the fat
2.- Cut the foie gras
Next we cut the foie into cubes to make it easier to cook in the pan.
3.- Mark the foie gras and set it aside.
With our foie cut into cubes, we add it to the paella pan with hot oil and fry it until it obtains a golden color. When it has the desired color, we set it aside. While we do the next step, leave the magret browning.
4.- Cut the mushrooms
While the magret is browning, cut the shiitake mushrooms, cut half of them and keep the other half whole.
5.- We mark the pork belly and the whole mushrooms
With our cut mushrooms, add them next to the magret to mark them, when you do, turn the magret over and mark the other side as well.
6.- Cut the onion
Meanwhile, cut the purple onion into small cubes, once cut, reserve the magret and mushrooms.
7.- Add the red onion and then the chopped mushrooms.
Add the onion, let it cook for 5 minutes, after this time add the cut mushrooms and let it cook so that it caramelizes over low heat.
8.- Let's boil the tomato
While the onion and mushrooms are caramelizing, cut and grate the tomatoes, add the crushed tomato and sauté, shortly after, add paprika and stir.
9.- Add the rice and mix it
Once our stir-fry is done, add the rice and we will make it pearly.
10.- Pour the broth and let it boil
With the pearly rice, add the bone or vegetable stock, the saffron infusion and let it boil for 16 minutes.
11.- Decorate
In the last minutes, decorate the rice with the whole mushrooms, the foie cubes and the magret. We recommend cutting the latter between the cubes and placing them in the middle, to make it easier to eat and to have an impeccable presentation. If you wish, you can also touch it a little with a kitchen blowtorch.
12.- LET'S EAT!!
Now it’s really happening — you should have a rice with duck breast, mushrooms, and foie gras on your table that will leave you wanting more. Enjoy it with friends and family, eat and enjoy.
_comeydisfruta_
I’m Sergio, someone who always puts a lot of excitement and passion into everything I do.
Rice dishes have always been a tool for personal growth—something I see as a true art form.
For me, the key ingredient is always the Love you put into it.
Give in life what you would always like to receive, and the result will surely be spectacular.
Cooking is a world of its own. You experiment, you feel, you learn.
My passion for rice dishes began when I was 14. And the more I grow, the more I love researching and comparing. That’s how you learn—not just from what people say, but from what you experience yourself.
Follow me and discover innovative recipes and events on Instagram @_comeydisfruta_.