Arròs amb Ànec i Naps (Rice with Duck and Turnips)

Name: Arròs amb Ànec i Naps (Rice with Duck and Turnips)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 (9-lb.) muscovy duck, cut into 8 pieces; Salt and freshly ground black pepper; 3 tbsp. extra-virgin olive oil; 1 lb. turnips, peeled and cut into wedges; 4 medium tomatoes, peeled, seeded, and chopped; 2 cloves garlic, peeled and minced; 1 cup dried white beans, soaked overnight; 1 large pinch saffron threads; 4 cups simmering chicken stock; 1 tbsp. sweet paprika; 3 cups paella or risotto rice (arborio); Salt

Serves
serves 8

CHRISTOPHER HIRSHEIMER

We discovered this traditional rice dish while researching paella in Valencia. It's traditionally made in a Spanish cazuela, a round, medium-deep vessel made of partially glazed earthenware.

Ingredients

1 (9-lb.) muscovy duck, cut into 8 pieces
Salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
1 lb. turnips, peeled and cut into wedges
4 medium tomatoes, peeled, seeded, and chopped
2 cloves garlic, peeled and minced
1 cup dried white beans, soaked overnight
1 large pinch saffron threads
4 cups simmering chicken stock
1 tbsp. sweet paprika
3 cups paella or risotto rice (arborio)
Salt

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Instructions

Step 1

Preheat oven to 350°. Trim fat from duck and season with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Brown duck on all sides for about 15 minutes. Add turnips and brown on all sides for 5 minutes. Transfer duck and turnips to a large cazuela. Stir in tomatoes, garlic, and beans.

Step 2

Toast saffron in a small skillet over medium heat for 1 minute; crumble into stock, add paprika, then pour into cazuela. Add 4 cups water, then cook in the oven until duck is tender, about 1 hour.