Barilla® Orzo Duck Lentil Paella

  • Prep
  • Cook
  • Skill


Ingredients for 8 people

  • 1 box Barilla® Orzo
  • 1 pound prepared duck confit
  • 1 28-ounce can whole peeled tomatoes, drained
  • 4 saffron threads
  • 5 cups chicken broth, no sodium
  • 1 16-ounce can lentils, drained
  • 2 cups cremini mushrooms, quartered
  • 2 tablespoons roasted garlic puree*
  • Sea salt and black pepper to taste
  • 1 tablespoon fresh thyme, chopped


  1. 1
    Preheat oven to 350° F.
  2. 2
    Pick duck meat off bones and remove skin, roughly shred and set aside.
  3. 3
    Quarter whole tomatoes.
  4. 4
    In large saucepan bring broth and saffron to a boil. Add pasta and cook according to package directions; drain and keep warm.
  5. 5
    Remove from heat and stir in duck, lentils, mushrooms, tomatoes, roasted garlic puree, salt and pepper.
  6. 6
    Place mixture in paella pan and bake for 20 minutes.
  7. 7
    Before serving sprinkle with chopped fresh thyme.
  8. 8
    *To make roasted garlic puree: Place ½ cup peeled garlic cloves on a piece of foil drizzle with olive oil, wrap and bake at 400° F for 30 minutes or until soft. Place cooked garlic on a cutting board and drag the side of a chef’s knife back and forth across the garlic until it forms a paste.

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