Duck with Green Olives and Sherry on a Saffron Paella

From issue #7.
Photography by Nick Tresidder.
Duck with Green Olives and Sherry on a Saffron Paella

Serves: 4-6


4-6 single duck breasts
freshly grated nutmeg
sea salt and freshly ground pepper
1 tablespoon olive oil
1 onion, finely chopped
150 grams streaky bacon, roughly chopped
2 cloves garlic, crushed
150 grams stuffed green olives
zest and juice of 1 orange
¼ teaspoon cinnamon
2 bay leaves
2 tablespoons fresh thyme leaves
200 mls dry sherry
150 mls beef stock
chopped flat leaf parsley to garnish

3 tablespoons butter
1 onion, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 teaspoon salt
1 tablespoon fresh thyme leaves
¼ teaspoon saffron threads
1 ½ cups Calasparra rice
3 cups chicken stock, hot


Preheat the oven to 200ºC.
Score the duck skin with a sharp knife. Season the flesh and grate over a little nutmeg. Heat the oil in a heavy based oven-proof sauté pan. Sear the duck, skin side down, for 5 minutes on a medium heat or until the skin is a deep golden colour. Turn the duck over and cook for another 2 minutes then put the pan in the oven.

Roast for approximately 8 minutes for medium-rare. Remove the duck to a plate, cover loosely and allow to rest. Drain off all but 2 tablespoons of the duck fat in the pan. Place it back on the heat, add the onion and bacon and cook until soft. Add the garlic, olives, orange zest and juice, cinnamon, bay and thyme. Cook until most of the liquid has evaporated then add the sherry.

Simmer for 2 minutes then add the stock. Bring to the boil and simmer until reduced and syrupy. Season to taste and stir through the parsley.

Paella: Preheat the oven to 200ºC. Melt the butter in a 30cm paella pan or a large oven-proof sauté
pan. Add the onion, celery, garlic and salt and cook until the onion is tender. Stir in the thyme, saffron and rice, coating it well in the butter. Pour in the hot stock, stir and bring to the boil. Simmer for 5 minutes then cover with tin foil and place in the oven to cook for 15 minutes. Remove from the oven and rest, still covered, for 5 minutes before serving. Gently fluff up with a fork.

To serve: Slice the duck on the diagonal, arrange on a platter and spoon over the sauce. Serve with the saffron paella. Serves 4-6

Calasparra Rice: This short grain Spanish rice is similar to Italian risotto rice