Enjoy this recipe with our Corona de Aragón Garnacha Blanca
Wild mushrooms rice and duck
Ingredients
- Ajoaceite (oil and garlic sauce)
- Paprika
- Saffron
- Rice
- Borage
- Duck
- Wild mushrooms
- Borage broth
Instructions
- Cook the duck’s wings in oil. Place in the oven to get rid of the fat and toast them. Boil the borage and chill them in iced water. Reserve the broth for later use.
- In a paella dish, lightly fry the garlic with the sliced wild mushrooms. Add the paprika and the saffron. Cook with the rice and small amount of cooked tomato sauce. Add the duck.
- Add 2 parts borage broth for 1 part of rice and when it reaches the boil, add the borage.
- Place the paella dish in the oven for 15 minutes at 200 Cº. Remove and allow it to rest for 5 minutes.
Notes
Óscar Samaniego Navarro
Óscar Samaniego is now working in Puerta Cinegia, but he is better known for his time in his restaurant La Casucha, where he cooked for a decade. His father, Andrés, was a head chef in some of the more traditional restaurants in Zaragoza, and the one responsible for Oscar choosing the trade. He started as a kitchen helper in a hotel in Mallorca; he worked in several of the restaurants of Zaragoza and the Canary Islands where he learned to be acook. He defines himself as an old school cook, and an unconditional supporter of the traditional cuisine and the seasonal produces.
The recipe of wild mushrooms rice and duck as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
