Winter Paella With Rabbit Quail And Duck Confit Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WINTER PAELLA WITH RABBIT, QUAIL, AND DUCK CONFIT



Winter Paella With Rabbit, Quail, and Duck Confit image

Make and share this Winter Paella With Rabbit, Quail, and Duck Confit recipe from Food.com.

Provided by ratherbeswimmin

Categories     Winter

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 17

6 tablespoons olive oil
3 quail, quartered
1/2 lb chorizo sausage, preferably dried Spanish chorizo, cut into 1-inch pieces
1 small rabbit, quartered
1 quart beef broth or 1 quart veal broth, plus additional
beef broth or veal broth, as necessary
1 cup red wine
1/4 teaspoon saffron thread
2 duck confit, legs
1 large yellow onion, chopped
6 garlic cloves, chopped
1 3/4 cups canned diced tomatoes
2 teaspoons stemmed fresh thyme
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1 bay leaf
2 1/2 cups arborio rice or 2 1/2 cups valencia rice

Steps:

  • Have a large platter nearby to hold all the meat that you will brown.
  • Heat a big skillet over medium heat; swirl in 2 tablespoons olive oil.
  • Add in quails and brown on both sides, about 8 minutes in total; transfer to platter.
  • Add choizo to skillet, cook/stir until well browned, about 8 minutes; transfer to platter; cover and set in the refrigerator.
  • Drain all but 2 tablespoons fat from the pan; add in rabbit quarters.
  • Cook, turning once, until browned, about 8 minutes.
  • Pour in the broth, red wine, and saffron; bring to a simmer, scraping up any browned bits in the pan.
  • Cover, decrease heat to low, and simmer slowly until the rabbit is tender and cooked through, about 30 minutes.
  • Remove rabbit to the platter and cool until you can handle it, about 10 minutes.
  • Keep the cooking liquid warm in the skillet over very low heat; you should have about 4 cups broth (add more if necessary).
  • Once the rabbit has cooled, take the meat off the bones, discarding the bones, and cutting the meat into bite-sized pieces.
  • Also take the meat off the duck confit legs, shredding it with a fork; set all the meat aside at room temperature.
  • Position oven rack in the center of the oven; preheat to 375°.
  • Heat a 14 inch paella pan over medium heat; swirl in the remaining 4 tablespoons oil and add in onion; cook/stir until translucent, about 4 minutes.
  • Add in garlic and cook for 1 minute.
  • Stir in tomatoes, thyme, smoked paprika, salt, and bay leaf; cook/stir until almost all the liquid has been absorbed, about 10 minutes.
  • Add the rice to the pan and stir over the heat until translucent, about 1 minute.
  • Strain the warmed broth mixture into the pan and bring to a simmer; cook, uncovered, for 10 minutes.
  • Tuck all the meat into the simmer sauce, arranging it around the pan.
  • Place in the oven and bake until almost all the liquid has been absorbed and rice is fairly tender, about 15 minutes.
  • Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
  • **If you are using standard canned beef broth, enrich it with 2 teaspoons beef or veal demiglace, found in the freezer case of high-end markets.

Nutrition Facts : Calories 773.4, Fat 35.7, SaturatedFat 9.3, Cholesterol 75.2, Sodium 1434.6, Carbohydrate 76.4, Fiber 4.1, Sugar 4.2, Protein 27.7

HUNTER'S PAELLA



Hunter's Paella image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h

Yield 8 servings

Number Of Ingredients 18

1 rabbit, cut up
Salt and freshly ground black pepper
5 tablespoons extra virgin olive oil
1/2 cup dry sherry
5 cups chicken or duck stock, or a mixture
1/4 teaspoon saffron threads
2 quails, quartered
1 medium onion, minced
1/2 medium red bell pepper, cored, seeded and minced
1/2 medium green bell pepper, cored, seeded and minced
4 garlic cloves, minced
1 bay leaf
1 sprig each fresh thyme and rosemary
1 teaspoon sweet paprika, preferably Spanish
4 ripe plum tomatoes, minced
3 cups short-grain rice, preferably Spanish
Meat from 2 duck confit legs (available in specialty stores), skinned, in chunks
1 tablespoon minced parsley

Steps:

  • Preheat oven to 400 degrees. Season rabbit with salt and pepper. Heat 1 tablespoon oil in saute pan. Add rabbit and brown. Stir in sherry, cover and place in oven 20 minutes, until rabbit is cooked. Remove meat from pan and allow to cool.
  • Add stock to cooking liquid from rabbit. Add saffron, bring to a simmer, then remove from heat.
  • Heat remaining oil in 17-inch paella pan over medium heat. You may have to place pan on two burners, or use two smaller pans. Add quails and brown. Set aside. Add onion, green and red pepper, garlic, bay leaf and herb sprigs to pan. Cook very slowly, stirring from time to time, until lightly browned, about 15 minutes.
  • While vegetables are cooking, remove rabbit meat from bones in large chunks.
  • Add paprika and tomatoes to paella pan and cook until most liquid in pan has evaporated, about 10 minutes. Add rice and saute briefly. Add stock to pan, stir and simmer 10 minutes. Tuck pieces of rabbit, quail and duck into rice. Place in oven and bake 15 minutes. Remove, cover loosely with foil and set aside 10 minutes. Strew with parsley and serve.

Nutrition Facts : @context http, Calories 747, UnsaturatedFat 16 grams, Carbohydrate 69 grams, Fat 25 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 1228 milligrams, Sugar 4 grams

More about "winter paella with rabbit quail and duck confit recipes"

PAELLA CONFIT RECIPES | RECIPEBRIDGE RECIPE SEARCH
Paella Confit Recipes containing ingredients arborio rice, bay leaf, chorizo, cloves, duck, garlic, olive oil, onion, paprika, quail, red wine, rice, saffron, s Javascript must be enabled for the …
From recipebridge.com


HOW TO MAKE WINTER PAELLA RECIPE - TABLESPOON.COM
1. In a blender, puree tomatoes, roasted peppers, garlic, onion, 1/4 cup olive oil, cilantro, paprika and salt. Pour into a large skillet, add rice and saffron threads. Heat over medium-high heat until the rice has soaked up all of the sauce. …
From tablespoon.com


WINTER PAELLA WITH RABBIT, QUAIL, AND DUCK CONFIT - YOUTUBE
quickhealth4allWATCH MORE VIDEOS ONhttps://www.youtube.com/user/quickhealth4allSUBSCRIBE THIS …
From youtube.com


RECIPE DETAIL PAGE - LCBO
2 tbsp (30 mL) fresh parsley, finely chopped. 1. Steep the saffron in 1 cup (250 mL) warm water. 2. In a paella dish or large shallow pan, heat oil over medium and brown the 6 pieces of duck …
From lcbo.com


WINTER PAELLA RECIPES | RECIPEBRIDGE RECIPE SEARCH
Winter Paella Recipes containing ingredients arborio rice, bay leaf, boneless chicken thighs, butternut squash, cayenne, chicken stock, chicken thighs, chorizo, ... Winter Paella With …
From recipebridge.com


WINTER PAELLA WITH RABBIT, QUAIL AND DUCK CONFIT
Also take the meat off the duck confi t legs, shredding it with a fork. Set all the meat aside at room temperature. Position the rack in the center of the oven and preheat the oven to 375°F. …
From wizardrecipes.com


DUCK CONFIT PAELLA RECIPES | RECIPEBRIDGE RECIPE SEARCH
Duck Confit Paella Recipes containing ingredients arborio rice, bay leaf, chorizo, cloves, duck, garlic, olive oil, onion, paprika, quail, red wine, rice, saffr
From recipebridge.com


BEST RABBIT PAELLA RECIPE - HOW TO MAKE PAELLA WITH …
Oct 16, 2010 Directions. Put 2 tablespoons olive oil in a paella pan and the rabbit pieces and brown well on all sides. Put a few turns of black pepper on the rabbit as it cooks. Remove and set aside. Add the onions to the pan. Remove …
From food52.com


WINTER PAELLA PARTY (PLUS A DINNER PARTY MENU) - WHAT'S …
Dec 22, 2020 Sangria Two Ways - make them both or pick your fav!! Homemade Churros with Caramel and Chocolate Sauce - yes we're frying up dessert. It's the right way to live! White Chocolate Cranberry Scones …
From whatsgabycooking.com


WINTER PAELLA WITH RABBIT QUAIL AND DUCK CONFIT RECIPES
½ cup olive oil: 1 ¼ pounds chicken thighs: ½ cup onion, diced: 2 cloves garlic, chopped: ½ green bell pepper, diced: ½ red bell pepper, diced: ¼ pound calamari rings
From tfrecipes.com


WINTER PAELLA WITH RABBIT, QUAIL, AND DUCK CONFIT - YOUTUBE
Feb 7, 2018 Quick Recipeshttp://www.youtube.com/channel/UCGugZymE2aF9gxu2UPy2Gvw?sub_confirmation=1My …
From youtube.com


WINTER PAELLA WITH RABBIT, QUAIL, AND DUCK CONFIT RECIPE
Get full Winter Paella With Rabbit, Quail, and Duck Confit Recipe ingredients, how-to directions, calories and nutrition review. Rate this Winter Paella With Rabbit, Quail, and …
From recipeofhealth.com


WINTER PAELLA RECIPES - GOODTOKNOW
Dec 10, 2015 Heat the oil in a paella pan or large deep pan and fry the onions, celery and carrots for 5 mins until lightly browned. Add the peppers and season, then cook for another 5 mins until softened. Add the paprika and tomato paste …
From goodto.com


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Winter Paella With Rabbit, Quail, and Duck Confit Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. …
From food.com


WINTER PAELLA WITH RABBIT, QUAIL, AND DUCK CONFIT RECIPE - EAT YOUR …
Save this Winter paella with rabbit, quail, and duck confit recipe and more from The Ultimate Cook Book: 900 New Recipes, Thousands of Ideas to your own online collection at …
From eatyourbooks.com


27 DELECTABLE DUCK RECIPES FOR WHEN CHICKEN WON'T CUT IT - FOOD …
Sep 15, 2023 The Food & Wine Test Kitchen calls Paula Wolfert's duck recipe the most forgiving and delicious you’ll ever find. Slow-cooking duck with aromatics until it’s as tasty and …
From foodandwine.com


RURAL PAELLA WITH RABBIT AND QUAIL - CHEF FORUM
Jul 7, 2014 Heat your pan to high, add olive oil, start searing the quail and merguez, later on, add chorizo. Now add the pieces of rabbit, one at a time, straight out of the marinade. If your pan is a bit too small, simply remove a few …
From cheftalk.com


Related Search