Rice with Duck Confit and Broad Beans

Step-by-step preparation

1. Preheat the Saladmaster 30 cm Titanium Electric Grill  at 230°
2. Shell the broad beans and set aside
3. Drain the duck fat and set it aside
4. Remove the skin and bones from the duck and shred the meat
5. With the grill hot, add two tablespoons of duck fat and sauté the meat
6. When the meat starts to brown, add the broad beans and fry them briefly.
7. Sprinkle in a little paprika and stir, taking care not to burn it
8. Add the tomato and rice and stir
9. Add the water and adjust the salt and colouring
10. Cover and select RICE 1

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