Duck Rice
Paprika-Cured Duck Breast, Carrot Purée, Pickled Cauliflower, Olive Oil, Citrus Zest
Chef David Zamudio of Josefina | Baltimore, MD
Yield: 4 servings
Adapted by StarChefs | March 2026 | Photo: Will Blunt
INGREDIENTS
Roasted Vegetable Stock:
360 grams diced white onions
360 grams diced celery
160 grams diced carrots
200 grams diced red bell peppers
120 grams vegetable base
84 grams button mushrooms
80 grams diced leeks
25 grams diced garlic
24 grams kosher salt
15 grams dried guajillo chile
6 grams ground black pepper
6 grams coriander seeds
2 grams dried chile de árbol
2 grams thyme
2 grams rosemary
1 gram bay leaf
½ gram saffron
Oxtail Stock:
3.6 kilograms cubed oxtail
150 grams white wine
26 grams white miso
Paprika Cure:
240 grams fine salt
120 grams granulated sugar
12 grams sweet paprika
12 grams garlic powder
6 grams smoked paprika
10 grams ground cinnamon
40 grams ground sumac
Cured Duck:
Magret duck breasts
Rice Paste:
60 grams olive oil
148 grams diced carrots
140 grams diced squash
68 grams diced onions
6 grams diced garlic
14 grams Campari tomatoes
3 grams thyme
1 gram sweet paprika
0.08 grams saffron threads
200 grams chicken glaze
20 grams orange juice
Pickled Cauliflower:
Cauliflower florets
600 grams distilled vinegar
200 grams granulated sugar
32 grams kosher salt
32 grams sliced garlic
7 grams coriander seeds
5 grams whole cinnamon sticks
4 grams dried chile de árbol
2 grams bay leaf
2 grams ground cardamom
Carrot Purée:
200 grams sliced carrots
5 grams bouquet garni
2 grams kosher salt
40 grams butter
Rice:
80 grams extra virgin olive oil
150 grams white sofrito
240 grams short-grain rice
140 grams fermented tomato water
40 grams orange juice
40 grams diced cremini mushrooms
To Assemble and Serve:
Olive oil
Citrus zest
METHOD
For the Roasted Vegetable Stock:
In a stockpot over medium-high heat, bring all ingredients and 4.8 kilograms water to a boil. Reduce to a simmer and cook until desired flavor is achieved. Strain, transfer to an airtight container, and refrigerate.
For the Oxtail Stock:
In a rondeau over medium-high heat, sear oxtail until well browned. Deglaze rondeau with wine. Cook until liquid is slightly reduced. Add 4.5 kilograms Roasted Vegetable Stock. Bring mixture to a simmer. Cook until meat is fork-tender. Strain, reserving stock and oxtail separately. Whisk miso into hot stock. Transfer to an airtight container and refrigerate.
For the Paprika Cure:
In a mixing bowl, combine all ingredients. Set aside.
For the Cured Duck:
Place duck in a shallow hotel pan. Cover with enough Paprika Cure to evenly coat. Cover and refrigerate overnight.
For the Rice Paste:
In a saucepan over medium flame, heat oil. Add carrots, squash, onion, and garlic. Cook until vegetables and alliums are softened. Add tomato, thyme, paprika, saffron, and 3 grams Paprika Cure. Cook until aromatic. Deglaze pan with chicken glaze and juice. Cook until mixture is thickened. Transfer to a Viamix Commercial blender and blend until smooth. Transfer to an airtight container and refrigerate.
For the Pickled Cauliflower:
Place cauliflower in a nonreactive container and set aside. In a saucepan over medium heat, bring remaining ingredients and 500 grams water to a boil. Pour over cauliflower. Let cool. Cover and refrigerate.
For the Carrot Purée:
In a saucepan over medium-high heat, combine carrots, bouquet garni, salt, and enough water to submerge. Cook until carrots are fork-tender. Strain, and transfer to a Vitamix Commercial blender. Add butter and blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Rice:
In a saucepan over medium flame, heat 360 grams Oxtil Stock. Keep warm. Heat a paella pan over medium heat. Add oil and sofrito. Sweat until aromatic. Stir in 280 grams Duck Rice Paste. Cook 2 minutes. Add rice and cook until rice is evenly toasted. Deglaze pan with tomato water and orange juice. Add warmed Oxtail Stock and mushrooms. Bring to a simmer, then reduce heat and cook until rice is 90-percent cooked through. Remove from heat, spread into an even layer, and let cool.
To Assemble and Serve:
In a saucepan over medium heat, warm 120 grams Oxtail Stock. In a separate saucepan over medium heat, warm desired amount Carrot Purée. Rinse Cured Duck. Pat dry and set aside. In a 14-inch paella pan over high heat, combine 285 grams Rice, 120 grams warmed Oxtail Stock, and desired amount reserved pulled Oxtail Stock meat. Cook until rice is tender and glossy. Remove from heat. In a sauté pan over medium heat, sear Cured Duck, skin-side down, until fat renders and skin is crisp. Remove from heat. Let rest, then slice to desired thickness. Transfer Rice to a serving plate. Top with seared Cured Duck, warmed Carrot Purée, and desired amount Pickled Cauliflower. Finish with drizzle olive oil and sprinkle citrus zest.
