Recipe by _comeydisfruta_: Rice with duck magret, mushrooms and foie
RECIPE FROM "@_comeydisfruta_"
I am Sergio, a person who always does what he does with great enthusiasm and passion.
Rice has always been a tool for personal improvement in something that we can define as art.
For me, the star ingredient is always the Love you put into it.
Give in life what you always want to receive, and the result will surely be spectacular.
The kitchen is a world in many aspects. You experience, you feel, and you learn.
My love for rice came from when I was 14 years old. And every time I like to investigate and contrast more. And that's how you learn. Not from what they say, but from what is experienced.
Follow and discover innovative recipes and events in his Instagram @_comeydisfruta_.
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Preparation time: 12 minutes. Cooking time: 36 minutes. People: 3-4.
INGREDIENTS:
| Duck magret | Shiitake mushrooms |
| Fresh foie | 1 purple onion |
| 2 or 3 tomatoes | Paprika |
| Saffron infusion | 350 gr of Albufera variety rice |
| 1.5 L bone or vegetable broth | Salt (to our taste) |
TIME TO PERFORM EACH STEP
| 1- Mark the foie in cubes and reserve | 3 Minutes |
| 2- Mark the magret and the whole mushrooms and reserve | 10 Minutes |
| 3- Add purple onions, later cut the mushrooms | 8 Minutes |
| 4- Poach the tomato | 3 Minutes |
| 5- Add the paprika and stir | 1 Minute |
| Â 6- Add the rice and pearl | 5 Minutes |
| 7- Pour the broth and let it boil | 16 Minutes |
| 8- We add the foie cubes, the magret and the mushrooms | 2 Minute |
| Total: | 48 Minutes |
STEP BY STEP
PREPARE THE MEAT
First of all, take your piece of magret and make some square cuts on the part where we can find the fat
Next we cut the foie into cubes to make it easier to cook in the pan.
TIME TO MARK
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.
While the magret is browning, cut the shiitake mushrooms, cut half of them and keep the other half whole.
MARKED MAGRET AND CUT ONION
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.
Meanwhile, cut the purple onion into small cubes, once cut, reserve the magret and mushrooms.
ONION, MUSHROOMS AND TOMATO
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.
While the onion and mushrooms are caramelizing, cut and grate the tomatoes, add the crushed tomato and sauté, shortly after, add paprika and stir.
PEARL AND BROTH
Once our stir-fry is done, add the rice and we will make it pearly.
With the pearly rice, add the bone or vegetable stock, the saffron infusion and let it boil for 16 minutes.
DECORATE AND EAT
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.
Now yes, you should have a rice with duck breast, mushrooms and foie on your table that leaves you wanting to repeat. Taste it with friends and family, eat and enjoy.
TECHNICAL EQUIPMENT:
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- Paella pan
- 2-Â Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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