Duck Confit Risotto Recipe
Rich mushroom risotto finished with shaved parmesan.
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Ingredients
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Main Ingredients
Method
Preparing the Duck
- 1
Cook the Duck Legs
In a large pot, cover the duck legs with duck fat and slowly cook them over low heat for about 2 hours until tender. Alternatively, you can roast them in the oven at 300°F (150°C) for 2 hours.
- 2
Shred the Duck Meat
Once the duck legs are cooked, remove them from the fat and let them cool slightly. Shred the meat and set aside for later use.
Making the Risotto
- 3
Sauté Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- 4
- 5
Toast the Rice
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- 6
Deglaze with Wine
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
- 7
Slowly Add Stock
Begin adding the stock, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more stock. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
- 8
Finish the Risotto
Stir in the reserved shredded duck meat, the remaining tablespoon of butter, and grated Parmesan cheese. Season with salt and pepper to taste.
Serving the Dish
- 9
Garnish and Serve
Spoon the risotto onto plates or into bowls. Garnish with chopped fresh parsley and additional shaved Parmesan if desired. Serve immediately.