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Duck Paella, Sevilla Style

(Duck Paella, Sevilla Style)

From Penelope Casas, Paella

Serves: 8


  • One 4.5-5 lb. duck
  • Kosher or sea salt
  • 1/2 lb. coarsely chopped green olives
  • 3/4 c. + 2 tbs. dry white wine
  • About 4.75 c. chicken broth
  • 1/2 c. dry fino sherry
  • 1/4 tsp. crumbled thread saffron
  • 7 tbs. olive oil
  • 1/4 c. finely chopped onion
  • 2 cloves garlic, minced
  • 1 c. finely chopped red bell pepper
  • 2 tbs. minced parsley
  • 1 tbs. thyme leaves, or 1/2 tsp. dried
  • 1/2 c. finely chopped tomato
  • 3 c. imported Spanish or arborio short-grain rice


  1. Preheat oven to 375F.
  2. Prick duck deeply all over with fork, sprinkle inside and outside with salt, place in roasting pan. Roast for 1 hour, pour off fat, and roast 45 minutes more.
  3. Meanwhile, combine in saucepan the olives and 6 tbs. white wine, and boil 5 minutes. Drain.
  4. Remove duck from roasting pan. Separate legs, discard neck and wings, split in half and remove backbone. Cut rest into 2-inch pieces. Deglaze the roasting pan with the remaining 1/2 c. white wine. Pour into pot, add broth, and sherry. Measure to 6 c., and stir in saffron. Keep hot over lowest heat.
  5. Raise oven to 400F for gas, 450F for electric.
  6. Heat oil in 17-18 inch paella pan (or shallow casserole of similar size). Sauté onion, garlic, pepper, carrot, parsley, and thyme over medium heat until softened, about 10 minutes. Add tomato and cook 2 minutes more, then stir in rice, coating well with the oil. Pour in the hot broth and bring to a boil. Taste for salt, continue to boil, stirring and rotating pan occasionally, until rice is no longer soupy but sufficient liquid remains to continue cooking the rice, about 5 minutes.
  7. Arrange duck pieces over the rice and transfer to oven. Cook, uncovered, until rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes electric. Remove to a warm spot, cover with foil, and let sit 5-10 minutes, until rice is cooked to taste.


Keywords: Spanish, Rice, Rice.