Spanish Duck Paella with Saffron

Method

1. Heat the olive oil in a large paella pan or deep skillet over medium heat.
2. Brown the duck pieces in the pan, then set aside.
3. Add the onion, garlic, and red bell pepper, and sauté until softened.
4. Stir in the rice and saffron, coating the grains evenly.
5. Pour in the stock, add the duck back to the pan, and bring to a boil.
6. Reduce heat and simmer until the rice is tender and the liquid is absorbed.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.