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Duck’s Wings’ Rice

Special dressing: Barry Manilow (turn player on)

Yes, I’m crazy about rice!!! Having the method of Paella in mind… anyone can cook a “chooseyouringredients paella”! I like all kinds, such as rabbit, duck, seafood, mushrooms, sea and land, only veggies, lobster… Just think about an ingredient and see how it comes out!

Two or three weeks ago, we went to the Ebro’s mouth (the most plentiful river in Spain) and found a little farm where they sell ducks. The owner told us that when they started the business 2 years ago, just two months after the opening the influenza aviar started to spread over Europe. People were afraid of getting this flu since it caused some deaths in asia and they were not consuming chickens, ducks and other edible birds. She nearly closed the farm, but little by little the fear was dissipating and she could maintain it open. Nowadays, she sells all kinds of duck related food and the paella came out perfect!
The area where the river flows into the sea it’s well known for its rice fields, it’s the second rice producer in Spain. Of course the rice I used is one of the varieties we farm. This is the ancient recipe this nice woman told me: there’s always been ducks in the river wetlands and there’s also been rice two, that’s why the recipe is so easy and practical! Enjoy!!! This same recipe can also be done with eel, all restaurants there have it in their menu!

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•Ingredients for 4 servings: 8 duck’s wings, 400 grs. of rice (2 glasses), 2 onions, 5 ripe tomatoes, 150 grs. of green beans, 1 bay leaf, 1 carrot, 8 black pepper grains, a piece of duck’s bones, water, salt and olive oil.

•First of all prepare a stock with 1 onion, 1 carrot, 8 black peppers, 1 bay leaf, salt and the duck’s bones. Have it boiling for 1 ½ hours.
•Fry the wings, which you have previously cleaned and added salt to, with olive oil and when golden, leave aside and add the liver and the gizzard if you wish (optional).
•Chop the red onion and add to the liver and gizzard, when transparent,
•Add the sauce you made out of the tomatoes. Stir with a wooden spoon at medium heat.
•This is the sofrito’s part, just be patient and keep on stirring until you see that the tomatoe dissapears and it gets oily and dark.

•Add the green beans
•And the wings back to the casserole. Stir until the beans soften. Add some salt.
•Turn heat high and add the rice, stir so that all flavours get adhered to the rice
•Add the duck’s stock, which should be boiling when you add it to the casserole. You should add 8 glasses full of stock (same glass used for rice) and if it gets too dry too early, add a bit more. Have it 15 minutes cooking.

•After that take the casserole away from the heat, cover it and wait 5 more minutes before you serve it.
•It’s delicious!!! Hope you like it!


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11/21/2007 · 11:43 h by JennDZ - The Leftover Queen

You always come up with very interesting ways to cook things, Nuria! I would have never thought of a duck paella.

11/21/2007 · 13:20 h by Núria

Thanks Jenn!
But it’s not of my invention… they have been cooking rice + duck for many years now.

I’m preparing a new dish with trype, which I think it might be very weird for americans… maybe for you is not that strange… I think that in Italy they also cook it! I’ll be “anxiously” waiting for your comments!!!
Thanks again.

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