Rice with duck
Instructions:
- Put the stock into a saucepan and bring to a simmer.
- Meanwhile, cut any excess fat ans skin off the duck legs.
- Cut the meat into 1-inch pieces.
- Heat the oil in a large pan over medium heat. Season the duck with salt, then add to the pan.
- Fry the duck for 4-5 minutes, or until deep golden brown.
- Pour in the white wine, then loosen any sediment from the bottom of the pan with a wooden spoon.
- When most of the wine has boiled away, add the sofrito.
- Cook for 5 minutes, stirring.
- Add the rice to the pan and cook for 3 minutes, stirring all the time.
- Pour in the hot stock and cook the rice for 17 minutes, stirring frequently to prevent it from sticking.
- Add the picada to the pan.
- Season with salt and pepper.
- Remove the pan from the heat and let the rice and duck stand for 3 minutes. The rice should be creamy but still with a little bite.
- Serve in bowls.