Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        bulk italian sausage
   3      cloves        garlic -- minced
   1      large         yellow onion -- chopped
   1                    red bell pepper -- diced
   1                    yellow bell pepper -- diced
   3      cups          long-grain rice
   1      piece         ginger -- about 1", peeled
                        -- and minced
   4      cups          chicken broth
     1/2  cup           dry white wine
                        salt and pepper -- to taste
   2                    ducks -- roasted, meat cubed
   1                    zest of one orange
   1      pinch         saffron
  12                    shrimp
  12                    clams
  12                    mussels -- washed
   5      medium        tomatoes -- peeled and diced
   1      bunch         parsley
   1      bunch         cilantro
   1      bunch         chives

Preparation:

Saute sausage over medium-high heat in wok or paella pan until cooked through, 6-8 minutes. Reduce heat to medium. Add garlic, onion and bell peppers and saute until soft, about 5 minutes. Add rice and ginger and mix thoroughly. Saute until rice is translucent, about 3 minutes. Add stock and wine, season with salt and pepper, and bring to a boil. Reduce heat to low, cover and simmer until almost all liquid is absorbed, about 25 minutes. Add duck meat, orange zest and saffron, and stir gently into rice mixture with a fork. Add seafood and tomatoes, then cover and cook until remaining liquid is absorbed and shellfish open, about 10 minutes. Meanwhile, finely chop parsley, cilantro and chives and mix them together. Sprinkle over the paella before serving.