Duck Confit Risotto

OO&L Duck Risotto

A great way to use left over duck…. (does anyone even ever have left over duck? peel me a grape why don’t you)

If you are lucky to live in Ireland then seek out the confit duck legs from Irish producer Silverhills farms…delicious and great value. On the rare occasion I have any left over then I make this risotto. Really easy, winter warming and very tasty, A great family favourite on a winter day.

Serves 2-3
2 SilverHill Confit Duck Legs
1 tbsp olive oil
1 medium shallot chopped finely
1 clove garlic peeled chopped and mashed
1 cup arborio rice
1 small glass of white wine
4 cups vegetable stock
Salt and freshly ground black pepper
1 tbsp butter

Remove the meat from the duck legs, chop and place on an oven tray ready to put under a hot grill to crisp and warm.
Put the stock on to simmer.
Heat the oil in a heavy-bottom pan.
Add the shallot and garlic and cook on a medium heat for a couple of minutes without letting it colour.
Add the rice and toast for a minute or two, add the wine and sizzle to cook off the alcohol, and then add a big ladle of stock to the rice and stir till well absorbed.
Season well with Salt and pepper.
Continue adding the stock and stir well till absorbed and the rice is cooked(about 15-18 minutes) but taste to be sure.
Place the duck meat under a hot grill to crisp and warm.
Add the butter and stir well to melt and combine.
Taste and correct the seasoning.
Serve in warm bowls with topped with the duck meat and crispy skin.
Top with some balsamic glaze if you have it.

2 thoughts on “Duck Confit Risotto

  1. My mom gets Peking duck sometimes from a local Chinese restaurant, but it’s too much for just one, so she keeps the bones and leftover meat to make risotto. If you keep the leftover bones, you can make duck stock, which would make this even more amazing. Also “peel me a grape why don’t you” is hilarious.

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