Arròs amb Ànec i Naps (Rice with Duck and Turnips)

  • Serves

    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


Step 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.

Step 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.

Step 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.