Duck paella with mushrooms and foie gras

Instructions for duck paella with mushrooms and foie gras

Mise en place

• 1 We must heat the broth so that it is boiling when we add it to the paella.
• 2. Clean the mushrooms well and cut them as desired. You can chop all the mushrooms to add to the sauté or leave some pieces whole to put on top.
• 3. Finely chop the saffron threads using a saffron blender and add a ladleful of hot broth. Let the saffron infuse until ready to add the infusion to the rice.
• 4. To be able to grate the foie micuit properly, we must freeze it first. We put it in the freezer and take it out at the end of the paella to grate it over the top.

Preparations

• 5
  With all the ingredients prepared, let's start our duck rice with mushrooms and foie gras. Place the paella pan in the paella burner or on the wood fire (without lighting it). Pour the oil into the paella pan and use it to level the surface so it's as flat as possible.
• 6
  Now, with the paella pan leveled and the oil inside, we can turn on the heat to a gentle setting so that it heats up gradually.
• 7
  We begin by searing the duck breast. Place it in the paella pan skin-side down. Gently sauté it over low heat; this will render the excess fat and flavor the rice. Once the skin is golden brown, sear it on all sides, being careful not to overcook it. Remove it and let it cool before slicing to prevent it from losing its juices.
• 8
  Add the mushrooms and sauté them slowly, being careful not to burn them. They should be cooked thoroughly so they release any excess water.
• 9
  We add the salmorreta and the rice. We stir so that all the ingredients are well combined. Here we are also toasting the rice, which is commonly called sautéing the rice.

Cooking the rice

• 10
  Once the sofrito is finished, add the broth to the paella and turn the heat up to the maximum so that it boils as quickly as possible.
• 11. This time we're using Albufera rice, a hybrid of the Senia and Bomba varieties. This makes it absorb flavors well and is also more resistant to overcooking. Therefore, the recommended cooking time is about 16 or 17 minutes, but it's fine if you go a few minutes over.
• 12 We will let the rice cook over high heat for the first 5 minutes and then over low heat for the rest of the time, always adjusting the heat to ensure the rice meets the recommended cooking time.
• 13 With 2 minutes left to finish the rice, we place the duck breast on top of the rice, sliced ​​as thinly as possible.
• 14
• Once the cooking time is up and the rice is completely dry, remove it from the heat and it's time to add the foie gras. Take the foie gras out of the freezer, and using a coarse grater, sprinkle the grated foie gras over the rice.