Duck Paella Recipe · Gressingham

Ingredients

• ½ a chorizo ring, cut into thin semi-circles
• Good olive oil
• 3-4 Gressingham duck breasts, skin scored
• 100ml good Spanish Rioja or other red wine
• 1 tbsp runny honey
• 1 red onion, peeled and chopped
• 2 sweet peppers, deseeded and cut into small large dice
• 2 cloves of garlic, peeled and crushed
• 800ml good stock (preferably beef)
• 1 tsp sweet paprika
• ½ tsp turmeric
• ½ tsp ground ginger
• Small pinch of saffron strands
• 250ml paella rice (such as bomba or calasparra)