Author: Canadian Living

My dish incorporates rabbit and duck which my mother used to serve on special occasions at home when I was younger. I tried similar recipes until I came up with the flavour and taste that I enjoyed.

  • Portion size 6 servings
  • Credits : Karin Lampman


  • 6 tablespoons olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon paprika
  • 1/2 lb boneless rabbit cut up into small chunks
  • 1/2 teaspoon saffron threads
  • 1 1/2 lb duck cut into chunks
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 2 tomatoes peeled and cut into wedges
  • 2 tablespoons hot water
  • 1 1/2 cup arborio rice
  • 1 tablespoon fresh rosemary chopped, plus extra for garnish
  • 1/2 cup white wine
  • 5 cups hot chicken stock
  • 1/2 lb green bean blanched
  • 1 dash salt
  • 1 dash pepper
  • 1 lemon cut into wedges for serving


Mix half the oil, vinegar and paprika together in a non-metallic dish and add the rabbit which is seasoned with salt and pepper on both sides. Turn the rabbit until is well coated and cover with plastic wrap and let marinate in the refrigerator for 2 hours. Put the saffron threads and water in a cup and let infuse for a few minutes. Heat 1 tsp. of the remaining oil in a large paella pan or wide shallow skillet and cook the duck over medium-high heat and stir for about 5 minutes or until golden brown on both sides. Using a slotted spoon, transfer the duck to a bowl and set aside. Heat the remaining oil in the paella pan and cook the rabbit and its marindade over medium heat, stirring for about 5 minutes. Add the onion and cook, stirring, for 2 - 3 minutes or until softened. Add the garlic and the saffron and its soaking liquid and cook, stirring constantly for 1 minute. Add the tomato wedges and cook, stirring for another 2 minutes. Add the rice and rosemary and cook, stirring constantly for 1 minute or until the rice is glossy and coated. Pour in the wine and about 4 cups of hot sock and bring to a boil. Reduce the heat and let simmer, uncovered for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Return the duck and any accumulated juices to the pan, then add the beans and season to taste with salt and pepper. Shake the pan and cook for an additional 10 - 15 minutes, or until the rice grains are plump and cooked. If the liquid is absorbed too quickly, add in a little more hot stock, then shake the pan to spread the liquid through the paella. Do not stir it in. When all the liquid is absorbed and you detect a toasty aroma coming from the rice, remove from the heat immediately to prevent burning. Cover the pan and let stand for 5 minutes. Garnish with rosemary sprigs and serve directly from the pan with lemon wedges to squeeze over the rice or serve the paella on warmed plates and garnish with rosemary and serve with lemon wedges.
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