Public Recipe

    Duck Rice in Two Cookings with Foie and Mushrooms

    Spanish

    Serves 6
    Spanish

    Ingredients

    Servings
    6
    • duck carcass (carcasa de pato) (protein base for the extraction of collagen and flavor for the stock)
    • carrot (zanahoria) — cut into regular mirepoix (sweet aromatic base for the stock)
    • celery (apio) — cut into regular mirepoix (fresh aromatic base for the stock)
    • onion (cebolla) — cut into regular mirepoix (main aromatic base for the stock)
    • duck legs and thighs (piernas y muslos de pato) (secondary protein for long cooking)
    • duck fat (grasa de pato) (fatty medium for confit and providing silkiness)
    • duck magret (magret de pato) (main protein for short cooking)
    • shiitake and mixed mushrooms (shiitake y setas variadas) (vegetable garnish to provide earthy notes and umami)
    • foie gras (foie gras) (fatty element for finishing and flavor enhancement)
    • rice (arroz) (starch support and flavor conductor)
    • aromatic base (sofrito) (flavor concentrate for the start of the rice cooking)

    Mise en Place

    0/4

    Process

    1

    preparar fondo

    1. 1.Toast the duck carcass along with the carrot, celery, and onion at 200 °C until they reach an intense brown color to enhance the Maillard reaction.
    2. 2.Transfer the ingredients to a pot and cover with cold water.
    3. 3.Maintain a gentle and constant simmer for 4 hours to extract collagen and aromatic compounds.
    4. 4.Skim periodically to remove impurities and ensure the clarity of the broth.
    5. 5.Filter the liquid through a fine sieve or cheesecloth (estameña) to obtain a dark and translucent stock.
    2

    confitar pato

    1. 1.Submerge the legs and thighs in duck fat at a constant temperature of 90 °C.
    2. 2.Cook until the meat easily separates from the bone when applying light pressure.
    3. 3.Remove the meat from the fat and shred into uniform fibers.
    4. 4.Reserve the shredded meat for final integration.
    3

    sellar magret

    1. 1.Place the magret in a cold pan with the skin side down.
    2. 2.Increase to medium heat to progressively melt the subcutaneous fat until the skin is crispy and golden.
    3. 3.Flip the piece and sear the meat side for 2 minutes to retain the juices.
    4. 4.Remove from heat and let rest to ensure a pink center and uniform temperature distribution.
    4

    saltear setas

    1. 1.Heat duck fat in a wide pan until it starts to smoke slightly.
    2. 2.Incorporate the mushrooms in a single layer to avoid a drop in temperature.
    3. 3.Sauté over high heat until the mushrooms are golden and their texture is firm.
    4. 4.Remove from heat immediately to avoid the loss of internal moisture.
    5

    sellar foie

    1. 1.Heat a non-stick pan over high heat without adding additional fat.
    2. 2.Mark the foie for 30 seconds on each side until a golden crust is obtained.
    3. 3.Remove and reserve on absorbent paper to remove excess surface fat.
    6

    coccion arroz

    1. 1.Heat the duck fat in a paella pan or flat container and add the sofrito.
    2. 2.Incorporate the rice and stir constantly until the grain is pearly (nacarado) and the edges become translucent.
    3. 3.Pour the boiling duck stock over the rice so as not to interrupt the cooking.
    4. 4.Add the shredded duck confit and distribute uniformly.
    5. 5.Cook over medium-high heat without stirring the grain to favor the formation of a dry rice structure.
    6. 6.Maintain cooking until the liquid evaporates completely and the grain is at its optimal point of resistance.

    Plating

    • Rest the rice for 15 minutes so that residual moisture balances out.
    • Cut the magret into transverse slices of uniform thickness.
    • Arrange the magret slices over the surface of the rice.
    • Distribute the sautéed mushrooms in the intermediate spaces.
    • Place the seared foie in the center or distributed to crown the dish.

    Sensory Checks

    Check

    The rice grain should be loose and offer a firm resistance to the bite, with no presence of liquid at the bottom of the container.

    Texture

    The magret should present a visual contrast between the crispy skin and the pink center.

    Aroma

    The aroma should be intense and toasted, characteristic of the reduction of poultry stock.

    Seal / Structure

    The foie should maintain its external shape but melt easily upon contact with the palate.

    Common Errors

    • ⚠ Stirring the rice during boiling, which causes the release of starch and results in an unwanted pasty texture.
    • ⚠ Exceeding the cooking time of the magret, losing the juiciness and the characteristic pink color.
    • ⚠ Saturating the pan with mushrooms, which lowers the temperature and causes the product to cook in its own steam instead of browning.

    Notes

    • The integral use of the duck ensures flavor consistency across all layers of the dish.
    • The rigorous prior preparation of the stock (fondo) is the determining factor for the depth of taste in the rice.
    • Respect the resting times of the meats to avoid the loss of juices during carving.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 98%

    Techniques in this recipe

    Lineage

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