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Duck Confit and Mushroom Paella with Poached Egg

Duck leg confit paella with wild mushrooms, saffron, and a sous-vide egg that turns the whole thing into silk. Paella is more than a dish—it’s a moment. The aroma, the crackle, that golden socarrat on the bottom. This is where we try to capture the soul of Spain.
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Prep Time 2 hours
Cook Time 2 hours
Sous Vide Duck Leg Confit 1 day 12 hours
Total Time 1 day 16 hours
Course Main Course
Cuisine Spanish
Servings 8 people
Calories 700 kcal

Equipment

  • 1 paella pan medium size
  • 1 Sous-vide machine and water bath or alternative egg method

Ingredients
  

  • 1 lb Spanish Chorizo
  • 1 ea White Onion - Large Chopped
  • 5 ea Garlic Cloves Chopped
  • 1 lb Spanish Sausage Polish Kielbasa can sub
  • 1 ea Red Bell Pepper Julienned
  • 1 ea Yellow Bell Pepper Julienned
  • 2 cups white wine
  • 1 pinch saffron
  • 1 tbsp Smoked Paprika
  • 1 tsp cayenne pepper
  • 1 cup green beans
  • 12 ea frozen artichoke quarters
  • 1 cup sweet peas
  • 2 cups wild or specialty mushrooms sliced and pre cooked
  • 1 can diced tomatoes
  • 2 cups Bomba Rice
  • 3-4 cups chicken stock
  • 6 ea Duck Let Confit Sous Vide
  • 6 ea Poached Eggs Sous Vide

Instructions
 

  • Heat the paella pan over medium heat (if using an outdoor burner, medium-high to start then adjust). Add 2 tbsp olive oil(or 1 tbsp duck fat + oil)
  • add Chorizo and Sausage and stir
  • add diced onion and bell peppers and stir
  • deglaze with white wine, then add the saffron, paprika, and cayenne pepper. Now add the green beans, artichoke hearts, and the sweet peas. gently shake the ingredients to an even level in the pan.
  • now add the cooked mushrooms, and the Bomba Rice. stir gently until incorporated.
  • Add the chicken stock into the pan — pour evenly. Stir once to distribute rice and ingredients, then stop stirring. The rice should be in an even layer.
  • Let the paella simmer steadily. Adjust heat so it cooks at a gentle boil. Simmer without stirring
  • Continue cooking until liquid is mostly absorbed and rice is nearly al dente (~12–18 minutes total for bomba; timing varies—taste for doneness). In the last 2–3 minutes, increase heat slightly to encourage the socarrat (the bottom crust) to form. You may hear gentle crackling. Be careful not to burn—smell and look for a nutty, caramelized aroma.
  • Remove from heat and rest(5 - 10 min) - Remove pan from heat and cover loosely with clean towel or aluminum foil. Let it rest 5Do NOT stir.
  • Place the Sous Vide Duck Legs from the crispy oven onto the paella. Carefully crack sous-vide eggs and place on top of the paella at serving time (or slice and plate eggs per serving). If you used sous-vide at 63°C, the whites will be set and the yolks jammy.
    Garnish with chopped parsley, lemon wedges, a drizzle of extra virgin olive oil, and freshly cracked black pepper. Serve family-style from the pan so guests can help themselves.