Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Paella de Magret de Pato con Arándanos

Duck Breast Paella with Cranberries

Name: Duck Breast Paella with Cranberries
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 duck breast; 4 spring onions (calçot style), halved; 2 cloves garlic, minced; 1 green bell pepper, diced; 18 oz mixed mushrooms, cleaned and chopped (about 500 grams); 1 little grated black truffle; 2/3 cup cranberries (about 3.5 oz or 100 grams); 1 pinch ground cinnamon; Juice of 1/2 lemon; 1 tablespoon tomato sauce; 4 1/4 cups beef or chicken broth (about 1 liter); 1 little rosemary; 1 little thyme; 1 little sweet paprika; 1 little black pepper; 2 cups short-grain rice (about 14 oz or 400 grams)

SuperDesyLaChef @Superdesylachef

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Duck Breast Paella with Cranberries

SuperDesyLaChef @Superdesylachef

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Ingredients

1 hour

Serves 4 servings

1duck breast
4spring onions (calçot style), halved
2 clovesgarlic, minced
1green bell pepper, diced
18 ozmixed mushrooms, cleaned and chopped (about 500 grams)
1little grated black truffle
2/3 cupcranberries (about 3.5 oz or 100 grams)
1 pinchground cinnamon
Juice of 1/2 lemon
1 tablespoontomato sauce
4 1/4 cupsbeef or chicken broth (about 1 liter)
1little rosemary
1little thyme
1little sweet paprika
1little black pepper
2 cupsshort-grain rice (about 14 oz or 400 grams)

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Steps

1 hour

1

First, make the cranberry sauce: In a saucepan, add the cranberries and a pinch of cinnamon. Cook over medium heat, stirring constantly. Add the juice of half a lemon and keep stirring. When the mixture starts to brown a bit, add about 1/2 cup (about 3.5 oz or 100 ml) of beef or chicken broth and continue stirring. Increase the heat to high and let it reduce, stirring occasionally, until it thickens.
2

Remove from heat and let the sauce cool in a bowl or plate.
3

Next, cook the duck breast in a skillet with a little olive oil. Heat the skillet over medium-high heat, then add the duck breast.
4

Score the fat side of the duck breast in a crosshatch pattern, then place it fat-side down in the skillet to render the fat and brown that side first.
5

Once the fat side is browned, use tongs to flip the duck breast and sear the other side for a couple of minutes, just to seal it. The duck should be medium or even rare, as it will finish cooking with the rice.
6

Once cooked, place the duck breast on a cutting board and slice it thinly with a sharp chef's knife.
7

In a large skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the minced garlic. When the garlic is golden, add the diced green pepper and the cleaned, chopped mushrooms.
8

Next, add a ladle of the remaining broth and bring to a boil.
9

Meanwhile, in a large skillet, heat a drizzle of olive oil over medium-high heat and add the garlic. When golden, add the green pepper and mushrooms. Once they are slightly browned, add the short-grain rice.
10

Add the spices (thyme, rosemary, black pepper, etc.).
11

Now add the boiling broth and the rest of the spices (such as paprika). Add the tablespoon of tomato sauce and stir everything well with a wooden spoon.
12

Arrange the sliced duck breast, halved spring onions, and grated truffle on top. Let everything cook over medium-high heat until the broth is absorbed.
13

Once the broth is absorbed, let the paella rest off the heat for about 5 minutes. Finally, garnish the duck with the cranberry sauce and a few extra cranberries.

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SuperDesyLaChef @Superdesylachef

Published in the US on August 11, 2025 14:01

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Soy una informática de sistemas, a la que le encanta cocinar, probar comidas de todos lares y aprender nuevas recetas. Curiosa del mundo enológico, mitológico y Aventurera.