Rice with foie and duck confit

First of all, we fray the two duck confits and reserve. Peel the artichokes and put them in a bowl with water and parsley. Unshell the peas and reserve them. Put a 18 cm Professional saucepan with boiling water and blanch the peas in it for 2-3 minutes, depending on the size, then remove them with the help of an Efficient slotted spoon and put them in a bowl with ice water.

Ingredients

For 4 people:

  • 6 handfuls of bomba rice
  • 1/2 onion
  • 1,300 L of chicken broth
  • 2 duck confits
  • 5 pieces of foie
  • 2 tsp tomato concentrate
  • 2 c/p of chorizo ​​pepper paste
  • 2 tablespoons of crushed tomato
  • extra virgin olive oil
  • Black pepper
  • maldon salt
  • 1 tsp of porcini powder
  • 1 garlic
  • 2 artichokes
  • 10 fresh pea pods
  • a few sprigs of parsley

Preparation

  1. First, we fray the two duck confits and reserve. Peel the artichokes and put them in a bowl with water and parsley. Unshell the peas and reserve them.
  2. We put a saucepan Professional 18 cm with boiling water and blanch the peas in it for 2-3 minutes, depending on the size, then remove them with the help of a skimmer Efficient and put in a bowl with ice water.
  3. We put the paella pan BRAInfinity on the fire, we add a splash of extra virgin olive oil. Add the finely chopped onion and fry over medium low heat. Once the onion is fried, add the finely chopped garlic and continue frying.
  4. Meanwhile we put a cooking pot Professional 20 cm with the chicken broth so that it heats up, it is important that the broth is hot when adding it to the rice.
  5. Once the onion and garlic sauce is ready, we add one of the pieces of foie and let it melt together with the sauce so that it gives us all its flavour.
  6. Then the choricero pepper paste, concentrated tomato and crushed tomato, mix well with the onion. Then we add the porcini powder, if you don't have you can put fresh or hydrated porcini directly. Stir well and add the rice.
  7. Stir the rice well before adding the broth until the rice grains are transparent.
  8. Right at this moment we add broth, just to cover the rice. As the broth is hot, it will boil for the time being, as soon as it starts to boil, we will cook for 18 minutes over high heat.
  9. If the fire is smaller than the paella pan, we will stir from time to time from the outside to the inside so that all the rice grains are cooked equally. We will also be incorporating ladles of broth as they are consumed, one by one.
  10. Taste and add salt. Add the duck confit a couple of minutes before finishing cooking the rice.
  11. Remove the rice, cover with a cloth and let stand for 5 minutes, meanwhile we are going to cook the foie. we put a skillet Professional of 20 cm to the fire, when it is hot we add a few drops of extra virgin olive oil and put the pieces of foie, let it brown on one side and turn it over and let it brown on the other side, place a piece of foie on each plate, sprinkling a little freshly ground black pepper and salt flakes.
  12. Note: Just before serving the rice on each plate, we distribute the blanched peas that we had reserved.

Photos and recipe by MJ .

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