Confit Duck Risotto Recipe
Roasted duck stock, caramelized shallots and wild mushrooms, baby spinach, parmesan crisp, pea shoot microgreens.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Preheat your oven to 300°F (150°C). Season the duck legs with salt and pepper, then place them skin-side up in a roasting pan. Roast for about 2 hours, or until the meat is tender and the skin is crispy. Remove from the oven and let cool slightly. Shred the meat and set aside.
- 2
- 3
Cook the Rice
Add the arborio rice to the pan and stir for 2 minutes until the rice is coated and slightly translucent. Gradually add the duck stock, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 4
Finish the Dish
Once the risotto is cooked, stir in the shredded duck meat and baby spinach. Cook for an additional 2 minutes until the spinach is wilted. Remove from heat and stir in the grated parmesan cheese. Adjust seasoning with salt and pepper to taste.
- 5
Serve
Spoon the risotto into bowls, garnish with parmesan crisps and pea shoot microgreens. Enjoy your confit duck risotto!