Duck Paella

Course : Duck
Serves: 4 - 6
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1 1/2 pounds bulk italian sausage
3 cloves garlic
1 large yellow onion -- chopped
1 medium red bell pepper -- diced
1 medium yellow bell pepper -- diced
3 cups long-grain rice
1 piece ginger -- about 1 inch, peeled and minced
4 cups chicken broth
1/2 cup dry white wine
1 teaspoon salt and pepper -- to taste
2 medium ducks -- roasted, meat cubed
1 medium zest of one orange
1 dash saffron
12 medium shrimp
12 medium clams
12 medium mussels -- washed
5 medium tomatoes -- peeled and diced
1 bunch parsley
1 bunch cilantro
1 bunch chives

Preparation / Directions:

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.

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