OLIVIA RESTAURANT & LOUNGE’S DUCK RICE
Prep time 30 minutes Cook time 35 minutes
• 60g carrots • 50g celery • 30g onion • 75g garlic • olive oil
• 80g tomatoes
1.1 Finely chop carrots, celery, onion and garlic. 1.2 Heat up olive oil in pan. Cook for 45 minutes.
1.3 Grate the tomatoes. Add to the pan and cook for 30 minutes. rice
• 40g sofrito
• 65g Bomba rice
• 0.5g saffron
• 0.5g sweet paprika
• 10g parsley oil
• 70g red wine
• 80g duck stock
• 20g beef jus
• 5g butter
• 2g parsley, finely chopped • salt and black pepper
2.1 Add a drizzle of olive oil into a mediumsized pan and heat it up on stove.
2.2 Sauté the sofrito, rice, saffron and paprika together, until the rice turns slightly translucent.
2.3 Deglaze with red wine and parsley oil. Add in duck stock and beef jus, and simmer for 18 minutes.
2.4 When the rice is cooked, add the butter and chopped parsley and stir to incorporate. 2.5 Season to taste.
• 230g Spanish blue duck breast • olive oil
• salt and pepper
• 1 bunch of rosemary
• 2 garlic cloves, whole
3.1 Pre-heat oven to 180°C.
3.2 Season duck breast on both sides with olive oil, salt and pepper.
3.3 Heat up olive oil in pan. Pan-fry the duck breast with rosemary and garlic until the duck fat is golden brown and skin is crispy.
3.4 Transfer duck to the oven and cook for 2 minutes.
3.5 Rest duck breast before slicing.
3.6 Plate the rice with a ring mold. Garnish with additional chopped parsley or charred, halved pearl onions, and serve alongside sliced duck breast.