Cook the duck’s wings in oil. Place in the oven to get rid of the fat and toast them.
Boil the borage and chill them in iced water. Reserve the broth for later use.
In a paella dish, lightly fry the garlic with the sliced wild mushrooms. Add the paprika and the saffron. Cook with the rice and small amount of cooked tomato
sauce. Add the duck.
Add 2 parts borage broth for 1 part of rice and when it reaches the boil, add the borage.
Place the paella dish in the oven for 15 minutes at 200 Cº. Remove and allow it to rest for 5 minutes.
To assembly: serve the dish on a black slate with a duck wing and place some borage stalks and paprika on the side. It can be accompanied with a truffled ajoaceite.
Óscar Samaniego Navarro
Óscar Samaniego is now working in Puerta Cinegia, but he is better known for his time in his restaurant La Casucha, where he cooked for a decade. His father, Andrés, was a head chef in some of the more traditional restaurants in Zaragoza, and the one responsible for Oscar choosing the trade. He started as a kitchen helper in a hotel in Mallorca; he worked in several of the restaurants of Zaragoza and the Canary Islands where he learned to be acook. He defines himself as an old school cook, and an unconditional supporter of the traditional cuisine and the seasonal produces.