(Arròs amb Ànec i Naps)

SERVES 8

We discovered this traditional rice dish while researching paella in Valencia. It's traditionally made in a Spanish cazuela, a round, medium-deep vessel made of partially glazed earthenware.

1  9-lb. muscovy duck, cut into 8 pieces
Salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
1 lb. turnips, peeled and cut into wedges
4 medium tomatoes, peeled, seeded, and chopped
2 cloves garlic, peeled and minced
1 cup dried white beans, soaked overnight
1 large pinch saffron threads
4 cups simmering chicken stock
1 tbsp. sweet paprika
3 cups paella or risotto rice (arborio)
Salt

1. Preheat oven to 350°. Trim fat from duck and season with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Brown duck on all sides for about 15 minutes. Add turnips and brown on all sides for 5 minutes. Transfer duck and turnips to a large cazuela. Stir in tomatoes, garlic, and beans.

2. Toast saffron in a small skillet over medium heat for 1 minute; crumble into stock, add paprika, then pour into cazuela. Add 4 cups water, then cook in the oven until duck is tender, about 1 hour.

3. Stir in rice, cover, and bake until rice is tender, 25–30 minutes. Cool for about 15 minutes, season with salt, and serve from cazuela.