Pan-Seared Duck Breast with Grassy Russian Paella
A unique dish that combines the flavors of Russia and the freshness of grassy paella, paired with a tender pan-seared duck breast.
Ingredients
- ●4 Duck breastboneless and skinless
- ●1 cup Grassy paella rice
- ●1 cup Russian sauerkraut
- ●2 medium Carrotspeeled and chopped
- ●2 medium Parsnipspeeled and chopped
- ●2 cups Chicken broth
- ●2 tbsp Olive oil
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Season the duck breast with salt and black pepper on both sides.
- 3
Sear the duck breast for 2-3 minutes on each side, or until browned and cooked to your desired level of doneness.
- 4
Transfer the duck breast to a plate and let it rest for 5 minutes.
- 5
In the same skillet, add the chopped carrots and parsnips. Cook for 5 minutes, or until they start to soften.
- 6
Add the Russian sauerkraut and cook for an additional 2 minutes.
- 7
Stir in the chicken broth and bring the mixture to a simmer.
- 8
Add the grassy paella rice to the skillet and stir to combine with the sauerkraut mixture.
- 9
Reduce the heat to low and cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- 10
Slice the rested duck breast and serve with the paella mixture.