📖 Instructions

1. First, prepare the blackberry reduction: In a blender or food processor, combine 1 cup of fresh blackberries, 1/4 cup of red wine vinegar, and 1 tablespoon of sugar. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds. Set aside.
2. Next, prepare the duck: Season two duck breasts generously with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the duck breasts, skin-side down, for 5-7 minutes until the skin is crispy and golden brown. Flip and cook for another 3-5 minutes for medium-rare or longer for your preferred doneness. Remove from skillet and let rest. Once rested, slice the duck breasts.
3. Now, start the paella: Heat 2 tablespoons of olive oil in a large paella pan or wide skillet over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Cook until softened, about 5 minutes.
4. Add the rice: Stir in 1 1/2 cups of paella rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
5. Incorporate the broth: Pour in 3 cups of hot chicken broth, 1/2 cup of dry white wine, and a pinch of saffron threads. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until most of the liquid is absorbed.
6. Add the remaining ingredients: Stir in 1 cup of frozen peas, 1/2 cup of chopped chorizo (optional), 1/2 cup of cooked artichoke hearts (quartered), and 1/4 cup of chopped fresh parsley. Gently fold in the sliced seared duck breasts.
7. Finish and serve: Continue to cook uncovered for another 5-7 minutes, or until the rice is cooked through and most of the remaining liquid is absorbed. Stir in half of the blackberry reduction. Taste and adjust seasoning as needed. Remove from heat and let rest for 5 minutes before serving. Garnish with the remaining blackberry reduction and fresh parsley. Serve immediately and enjoy!