Duck

duck confit leg • onion • Olive oil • duck pâté • dried porcini mushrooms (ceps/boletus) • cabbage leaf • green onion • Fresh ginger • Gyoza wrappers or empanada wrappers • Soy sauce • Sesame seeds • water (about 240 ml) •

pork ribs • Peking duck sauce • Salt • Freshly ground mixed pepper • Chopped parsley

duck breast, sliced thin like prosciutto • onion • garlic • port wine (60 ml) • pâté • all-purpose flour (about 16 grams) • Milk, • egg • Breadcrumbs • Olive oil or sunflower oil, as desired • Salt, black pepper, and nutmeg • French fries and garlic-parsley oil

duck breast • spring onions (calçot style), halved • garlic, minced • green bell pepper, diced • mixed mushrooms, cleaned and chopped (about 500 grams) • little grated black truffle • cranberries (about 3.5 oz or 100 grams) • ground cinnamon • Juice of 1/2 lemon • tomato sauce • beef or chicken broth (about 1 liter) • little rosemary •

bomba rice (about 280 grams) • duck breast (about 300 grams) • duck foie gras (about 100 grams) • mixed mushrooms (about 200 grams) • green garlic (about 100 grams) • artichokes, optional • chicken broth (1 liter) • Roma tomatoes • Smoked paprika (pimentón de la Vera) • Olive oil

round rice • free-range chicken with livers • rabbit with livers • flat green beans (preferably narrow and without seeds, not too long) • frozen lima beans (better fresh, but hard to find in BCN) • fresh ripe tomato, grated (with flavor) • sweet paprika • saffron threads (higher quality) or ground • garlic • small regular beer • extra virgin olive oil (200 ml) • tap water (preferably hard) •