Duck Risotto Recipes

RISOTTO WITH DUCK CONFIT

Risotto With Duck Confit image

Provided by Jonathan Reynolds

Categories dinner, appetizer, main course

Time 45m

Yield Serves 12 as a first course or 6 as a main course

Number Of Ingredients 9

Ingredients

5 dried shiitake mushrooms
8 to 10 cups chicken broth
1 tablespoon olive oil
8 tablespoons unsalted butter
1 cup chopped onion
2 cups Arborio rice
Meat from 3 confit duck legs, chopped
1/2 cup finely grated Parmesan
Salt

Steps:

Place the mushrooms in a small bowl and cover with boiling water. Pour the broth into a saucepan and keep it hot but not simmering as you prepare the risotto.
In a large, deep sauté pan, heat oil and 1 tablespoon of butter over medium heat. Add the onion and cook, stirring, until just soft. Add the rice and cook, stirring, 1 minute.
Add the broth, 1/2 cup at a time, stirring constantly and adding more broth when the previous addition has been absorbed. Continue stirring and adding broth until the rice is just al dente, 20 to 30 minutes. Drain and chop the mushrooms and stir them into the rice. Stir in the duck meat and cook until heated through.
Remove the pan from the heat and fold in the remaining 7 tablespoons butter. Stir in the Parmesan, adjust seasoning and serve.

RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS

Red wine risotto with duck & garlicky mushrooms image

A great way to use up leftover duck in a rich, luxurious supper dish

Provided by Jane Hornby

Time 40m

Number Of Ingredients 12

Ingredients

2 tbsp butter
1 onion , finely chopped
2 carrots , finely chopped
2 celery sticks, finely chopped
3 garlic cloves , crushed
thyme sprig, leaves picked
300g risotto rice
300ml red wine
1.4l chicken stock , hot
about 175g leftover duck , shredded
200g pack chestnut mushroom , thickly sliced
handful flat-leaf parsley , chopped

Steps:

Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium

DUCK RISOTTO

DUCK RISOTTO image

Categories Chicken

Number Of Ingredients 14

Ingredients

1 Tablespoon Olive Oil
2 whole Duck Legs (about 1 1/4 Pounds) Trimmed Of Excess Fat
Kosher Salt And Freshly Ground Black Pepper
8 cups Chicken Stock Or Low-sodium Chicken Broth
1 whole Boneless Duck Breast Half (about 12 Ounces)
3 ounces, weight Smoked Spanish Sausage (I Used Chorizo) Cut Into 1/4 Inch Cubes
1 whole Small Yellow Onion, Minced
2 cups Arborio Rice
1/2 cup Dry White Wine
1/4 cup Serrano Ham Or Prosciutto, Cubed
2 Tablespoons Fresh Orange Juice
1 Tablespoon Unsalted Butter
Minched Flat-leaf Parsley Leaves, For Garnish
2 Tablespoons Grated Orange Zest

Steps:

When the skillet is hot, add the duck pieces, skin-side down and sear until lightly browned, about 5 minutes per side. Drain fat. Put in medium pot and add stock to cover, simmer, covered, over low heat 1 to 1 1/2 hours. 2. Meanwhile, drain fat add the sausage, and sauté about 5 minutes. Remove and wipe pan pull the meat from the bones, and shred into bite-size pieces. Spoon fat from the top add the remaining stock into the pot. Bring to a simmer 4 oven 160°F and slip in a cooling rack set on a baking sheet. 5. With a razor-sharp knife, score the skin of breast in a crosshatch pattern, do not cut into the flesh. Pat dry and season Heat a large dry skillet over medium-low heat, add the breast, skin-side down, and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don't rush this, sear the other side for 3 to 4 minutes. Put in oven. 6. Drain all but 3 tablespoons of fat from the skillet and heat over. Add onion,cook about 5 minutes. Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until absorbed. Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep adding stock, stirring, and cooking for 15 minutes. 7. Stir in meat, resume ladling, stirring, and cooking until the rice moves wave-like when mounded and is tender but offers just the slightest bit of resistance in the middle, 5 to 10 minutes more. Stir in the orange juice and butter and season. 8. Cut the breast crosswise into thin slices, serve in shallow bowls with risotto.

ESCAROLE RISOTTO WITH DUCK

Escarole Risotto With Duck image

Provided by Molly O'Neill

Categories main course

Time 1h15m

Yield Four servings

Number Of Ingredients 10

Ingredients

6 1/2 cups chicken broth, homemade or low-sodium canned
2 cups dry white wine
3 teaspoons olive oil
1 small onion, peeled and finely chopped
2 large cloves garlic, peeled and minced
1 1/2 cups Arborio rice
8 cups chopped escarole
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
2 boneless, skinless duck breasts, split

Steps:

Place chicken broth and wine in a medium-size saucepan and bring to a boil. Reduce heat and keep at a simmer. Heat 2 teaspoons of olive oil in a large, wide pot over medium heat. Add onion and garlic and cook, stirring, until soft, about 3 minutes. Add rice and stir for 1 minute.
Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed. Continue adding broth 1/2 cup at a time and stirring until the rice is tender, about 50 minutes. Stir in the escarole and cook for 2 minutes longer. Season with 1 teaspoon salt and pepper.
Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the duck breast and cook until medium rare, about 3 minutes per side. Cut on the diagonal into thin slices and season with salt and pepper to taste. Divide the risotto among 4 shallow bowls and fan the duck slices over the top. Serve immediately.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 8 grams, Carbohydrate 87 grams, Fat 12 grams, Fiber 9 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 1087 milligrams, Sugar 8 grams

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