Valencian Paella with Duck

Ingredients

• 2 piece Duck breast
• 350 g Spanish short-grain rice
• 150 g Green beans
• 1 piece Tomato
• 1 piece Yellow onion
• 1 piece Red bell pepper
• 4 clove Garlic
• 900 ml Chicken broth
• 0.5 tsp Saffron
• 1 tsp Sweet paprika
• 1 leaf Bay leaf
• 5 tbsp Olive oil
• à goût g Salt and pepper

Instructions

1. Step 1

   Cut the duck breasts into pieces. Brown them in oil in the paellera. Set aside.

2. Step 2

   Sauté the diced onion, garlic, and bell pepper in the duck fat.

3. Step 3

   Add the crushed tomato, paprika, and rice. Mix well and cook for 2 minutes.

4. Step 4

   Pour in the hot broth with the infused saffron. Add the bay leaf and duck. Do not stir after this point.

5. Step 5

   Cook over medium-high heat for 25-30 minutes until the liquid is absorbed and a golden crust forms on the bottom.

6. Step 6

   Add the green beans 10 minutes before the rice finishes cooking. Season with salt and pepper.

7. Step 7

   Let rest for 5 minutes off the heat before serving directly from the paellera.