I love duck, I love duck fat - skin/fat were browned and left intact during the cooking process. Browned the turnips in duck fat. Fresh tarocco oranges were (miraculously) available so I substituted chopped segments for the tomato - what a treat! Fast (as duck goes), fresh and easy. Will do again.
Rice with Duck and Turnips
Credit: Christopher Hirsheimer
(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.
Ratings & Reviews (2)
I'm cooking this dish for the first time now and noticed what is probably an editing problem that needs to be looked at. The ingredient list refers to 4 cups chicken stock. In the instructions, it says to add that much water and does not mention the stock.
Rice with Duck and Turnips
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