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Rice with duck breast, the recipe to succeed on Sunday

Rice with duck breast, the recipe to succeed on Sunday

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Rice with duck breast, the recipe to succeed on Sunday

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Rice with duck breast, the recipe to succeed on Sunday

For the Christmas meals on the lesser-known days, I propose this rice with duck breast, the recipe to succeed on these dates, or any Sunday, as it is perfectly knitted and full of flavor.

We will cook this rice with duck in the paella , for about 15 minutes and what we ended up in the oven by placing the filleted magret on top, so that the rice is finished drying in the oven and the meat is tempered again. ´

The rice is abundant as it does not have too many stumps, although we have done it with a very thin layer of a single grain per row , and combines very well with two or three fillets of the magret that we place on top.

We start by making a lattice to the duck breast with a good knife, and then brown it in the paella skin down. After five minutes we turn the breast , we leave it one minute on the meat side and we remove it.

We remove half of the fat and in the other half we sauté the homemade sofrito , the vegetables for the paella and add the rice , sautéing until it changes color.

Add the meat broth that we will have already cooking and in which we will have infused some threads of saffron and cook over a very high heat for 8 minutes and then, at a minimum heat but keeping the boil, for another 7 minutes.

We finish by placing the filleted magret on top of the rice and finishing the recipe in the oven preheated to 180 ºC where we will leave it 4 minutes until it is dry and ready to take to the table.

With what accompany the rice with duck breast

To accompany this rice recipe with duck breast I recommend some simple starters, based on cold cuts or seafood, to leave room to enjoy this interesting recipe with a lot of flavor, which will surprise you these days.

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