Some time ago I posted a small bit on how to make some killer duck confit. My wintry eating has experienced a serious upgrade with all that fatty, ducky goodness sitting in my fridge. Not only has that confit highlighted some great dishes this winter but the olive oil that I submerged the duck in has enhanced some amazing meals as well. Fried potatoes cooked up until crisp, spinach salad dressed up with moscatel vinegar and some duck infused oil are just a few examples of some food loved up by adding the solidified oil that encases the confited duck legs in my big beautiful cocote.
One of the major highlights the last few months has been a luscious duck confit paella I made one night. From a previous duck sausage making session, I made some stock from the remaining bones and bits of meat. Building a paella with the stock, duck infused olive oil, and the confit made for a memorable evening. I made sure to keep the recipe simple to highlight the sensational rice produced from the whole process. Thais, my wife, even loved it and she has some weird hangup about paella without seafood. I personally found the paella perfectly hearty for the cold winter night in which it was consumed.
For making the paella I used The Spanish Table’s recipe found in Steve’s cookbook or more commonly seen on the handout here at the store, with just a few tweaks. I made a four serving paella in my small carbon steel pan. Plenty of food for me and my honey with enough left over for a tasty lunch the following day. Getting slightly off the subject for a moment, but still relative to the topic at hand, recently a customer asked why would anyone use pre-made sofrito. “It is so easy to make it yourself” he replied. My simple answer to that question revolves around the fact that fresh tomatoes are not worth a rotten bean in the winter months. (Back to the situation at hand.) I used some IBSA sofrito in my duck confit paella instead of using fresh grated tomato. I did not however leave out some fresh garlic and onion. Here is the recipe, good for four servings.
1/3 cup uncooked bomba rice per person, 1 cup duck or chicken stock per person, 5 threads saffron per person dissolved in hot stock, 4 tbsp or more of olive oil to cover bottom of pan, 2 whole legs of duck confit pulled apart into small pieces, one link of Aurelia’s chorizo sliced quarter inch think, 1 1/2 tsp of bittersweet paprika, 2 cloves of garlic minced, 1/2 cup of diced onion, 1/3 cup IBSA sofrito, 1/4 of chopped carrot peeled, red piquillos cut into strips, canned artichoke hearts and frozen peas, lemon wedges for garnish, salt to taste.
Heat stock in a separate pot. Crush saffron and add it to stock. Heat paella pan over medium heat, add olive oil and saute your garlic, onion, and carrots until onion is translucent. Add chorizo and confit, cook until heated. Add the rice, stirring until well coated with oil. Add paprika and sofrito. Stir while cooking for a few minutes. Add steeped saffron as well as hot stock. Bring to a boil while scraping the bottom of pan. Now the rice should be level and you will not need to stir from this point on. Adjust heat to maintain a nice simmer. Once the rice is cooked add the artichokes, piquillo peppers, and peas. During this time, the rice should be caramelizing on the bottom of the pan or creating what is called the socarrat. It will make a faint crackling sound and smell toasty sweet but not burnt. Set aside to “rest” for 5-10 minutes. Garnish with lemon wedges and serve. Bomba takes about 40 minutes of cooking at Santa Fe’s elevation. For such an exceptional meal you need the perfect wine. Try a 2001 Rioja Bordon Gran Reserva, available at spanishtablewines.com. Just click this link below and it will take you directly to the correct page. http://www.spanishtablewines.com/search.php?search_query=rioja+gran+reserva+2001&x=14&y=14