At Henrietta Green Food Loverâ€™s Fair in November 2003, Elisabeth Luard showed me how to make a duck paella that can make one duck feed six people. It was easy to make and tasted delicious. Here is how to do it.
- 500g round rice.
- 1 wild duck, chopped into bite-sized pieces.
- 6 tablespoons of olive oil.
- 2 garlic cloves, skinned and chopped.
- 1 red pepper, de-seeded and roughly chopped.
- 250g of green beans.
- 500g tomatoes, skinned and chopped (or tinned).
- 12 strands of saffron infused in an eggcup of boiling water.
- 600ml of water.
- Heat the oil in a wide deep frying pan until lightly hazed with blue.
- Put in the garlic and let it perfume the oil for a moment.
- Add the duck pieces and fry them for 5 minutes, turning them.
- Sprinkle the rice in a single layer and turn the grains until they are well coated with aromatic juices.
- Fry for a moment until the grains turn opaque.
- Add the tomatoes, saffron in its water, followed by the water (3x the volume of liquid to rice).
- Let it bubble for 15 mins.
- The heat under the pan should be even as possible.
- Add more water if it looks like drying out.
- Remove from the heat and leave to rest and swell, loosely covered with a cloth.
Courtesy of Elisabeth Luard.