Szechuan Duck Paella
A unique fusion of Chinese Szechuan flavors with the classic Spanish paella dish, featuring crispy duck and a variety of spices.
Ingredients
- ●1 pound Duck breast or thighsBoneless, skin-on
- ●2 tablespoons Szechuan peppercornsToasted and ground
- ●1 teaspoon Chinese five-spice powder
- ●1 1/2 teaspoons Salt
- ●1/2 teaspoon Black pepper
- ●1 cup Uncommonly available grassy rice
- ●2 tablespoons Russian vegetable oil
- ●2 cups Duck stock or chicken broth
- ● Paella pan or large skilletFor cooking
- ●1/4 cup Fresh cilantroChopped, for garnish
Instructions
- 1
1. Preheat oven to 400°F (200°C).
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2. Rinse the duck and pat it dry with paper towels.
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3. In a small bowl, mix together the Szechuan peppercorns, five-spice powder, salt, and black pepper.
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4. Rub the spice mixture all over the duck, making sure to coat it evenly.
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5. Heat the vegetable oil in a large skillet over medium-high heat.
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6. Sear the duck until browned on all sides, about 5 minutes.
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7. Transfer the duck to the oven and roast for 20 minutes, or until cooked through.
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8. While the duck is cooking, heat the duck stock or chicken broth in a large paella pan or skillet over medium heat.
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9. Add the grassy rice to the pan and stir to coat the rice in the broth.
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10. Bring the broth to a boil, then reduce the heat to low and simmer, covered, for 20 minutes, or until the rice is tender.
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11. Once the duck is cooked, let it rest for 5 minutes before slicing it thinly.
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12. To assemble the paella, place the cooked rice in the pan and top with the sliced duck, chopped cilantro, and any remaining broth.
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13. Serve immediately and enjoy!