Duck Risotto is rich enough to be the star as a main course or it can make a flavourful side.
Duck confit or shredded duck meat when added with fresh herbs make this a rich meal on its own.
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Ingredients & Substitutions
Duck: For easy entertaining, you can buy duck breasts and or duck confit at specialty markets. Farm Boy in Ontario regularly stocks duck in many forms- whole, breasts, legs, confit. T&T is also a good choice. You could substitute dark chicken or turkey meat if duck in not possible.
Duck broth: Duck broth is not that different from a good chicken broth so I would say you don't have to go out of your way to find duck broth specifically.
Rice: Risotto requires using Arborio or Carnaroli. It is sturdy rice designed to absorb the cooking liquid.
Mushrooms: Dried mushrooms are called for and preferred because they add a real depth of flavour, but you can use fresh mushrooms if need be.
Cheese: Grated fresh Parmesan is the typical but you could use Gran Padano or Asiago.
I tend to have a duck to roast in my freezer pretty much all the time, but I realize many most people won't. I routinely roast a duck and use the meat in some of the Related Recipes below. And then I use that carcass to make a rich Duck Broth.
How To Make It
- Heat the duck stock and saute the vegetables for the risotto.
- Add the rice and spices and stir to coat with the oil.
- Add the wine and mushroom pieces.
- Add the broth a ½ cup at a time while stirring.
- Stir in the cheese and serve with more cheese for garnish.
Wine Pairing for Duck Risotto
First choice here would be a dry white wine, preferably the one you used in the risotto. I used a Chardonnay, but if you wanted to emphasize the Italian theme, think Pinot Grigio, Soave, or even Grillo.
On the red spectrum, a Barbera or Pinot Noir would be nice. A Valpolicella or any low-tannin red would work as well.
Suggested Menu
Chicken Saltimbocca with Lemon Sauce
Rapini
Duck Risotto
Fig Cheesecake with Balsamic Caramel Sauce and Candied Walnuts
Related Recipes
Duck Risotto
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Save Print Pin FacebookIngredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion finely diced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup dry white wine
- ¾ cup cooked shredded duck or duck confit
- 1-2 tablespoon Other fresh herbs, chopped finely if desired ex sage, parsely, marjoram
- 4 cups duck stock can substitute good quality chicken stock
- ½ oz dried mushrooms chopped finely from dry
- 1 cup arborio rice or Carnaroli
- ¾ cup parmesan cheese, plus more for garnish freshly grated. Can sub Gran Padano or Asiago
Optional
Instructions
- Heat duck stock in microwave or stove top. Maintain heat to just below a simmer.
- Melt butter and oil in a large saucepan over medium high heat.
- Add onion and cook 8-10 minutes until it is translucent.
- Add salt, pepper and rice and stir to coat the rice. Allow rice to cook 3-4 minutes.
- Increase heat to high and add the dried mushroom pieces and wine. (Make sure the mushrooms are finely chopped so they will soften weel as the risotto cooks.) Cook and stir until wine has mostly disappeared. Reduce heat to medium high. Add the duck meat and fresh herbs.
- Add hot broth ½ cup at a time and stir until broth is absorbed. Continue adding ½ cup of broth at a time until you have cooked rice for about 20 minutes and added at least 3 cups of the broth. Test a rice kernel to see if it is tender through. If not continue to add broth and cook until rice is cooked through.
- When rice is tender add the parmesan cheese and stir until it is melted. Taste and adjust seasoning to taste.
- Garnish with more fresh grated cheese and chopped h.erbs if desired.
Notes
- You can substitute a good-quality chicken broth for the duck broth.
- You can purchase duck confit at gourmet shops.
On the red spectrum, a Barbera or Pinot Noir would be nice. A Valpolicella or any low-tannin red would work as well.
ralph hetke
very good