I really love duck, the juiciness and aroma of its meat. And the combination of tender duck and tender risotto is on my personal hit list 🙂
I really love duck, the juiciness and aroma of its meat. And the combination of tender duck and tender risotto is on my personal hit list 🙂- Prep time: 10 minutes+ 30 minutes’ duck stewing
- Cook time: 25-30 minutes
- Serves: 4-6
- Difficulty: easy
- Course: pasta & risotto
- Cookware: frying pan, copper saucepan, pepper mill
- Cuisine: Italian
Ingredients
- 320 g risotto rice
- 1 small duck about 1.6-1.8 kg weight
- 1½ onions
- 1 celery stick, chopped coarsely
- 1 carrot, coarsely chopped
- 3 cloves of garlic
- 150 g butter
- 150 ml dry white wine
- 1.2 litre chicken stock
- 60 g parmesan, grated
- oil for frying
- 1 bay leaf
- 1 sprig of parsley, finely chopped
- freshly ground black pepper
- salt
Cooking method
Step 1
Wash the duck, dry it with a paper towel, separate the meat from the bones. Cut the meat into small pieces and season with salt and pepper. Heat the oil in a frying pan. Reduce heat to medium and sauté the duck until golden brown. Coarsely chop half of the onion. Add onion, celery, carrot, one clove of garlic, bay leaf, and a little bit more than half a glass of water to a frying pan. Reduce heat to low, cover the pan and simmer duck until cooked. Add the parsley 5 minutes before turning off the heat.
Step 2
Put a saucepan with stock on low heat so that it constantly simmers. Finely chop 2 garlic cloves and 1 onion. Melt 100g butter in a separate saucepan over low heat. Add onion and sauté until it is soft and translucent but doesn’t change its colour. Add garlic and stir. Add rice. Stir constantly and fry until the rice becomes transparent.
Step 3
Increase heat to medium. Pour the white wine into a saucepan with rice and cook, stirring constantly with a wooden spatula or spoon, until the wine is completely absorbed by the rice. Stir in the stock, ladle by ladle, so that each time it covers the rice completely. Constantly stirring, wait for each addition to absorb before adding the next. Continue cooking the risotto in the same way until the stock is completely absorbed. The rice should be al dente when cooked. Remove risotto from heat, add 50g butter, parmesan and stir vigorously. Put the risotto on plates. Add a few pieces of duck to each plate and serve immediately.
My tips and tricks:
You know how I much like to experiment with classics. So, I recommend replacing the base of risotto bianco with risotto rosso. To do this, instead of white wine, take the red one, and later serve the same wine with risotto. This way you will not only get an unusual risotto colour and a different aroma, but also a dish that is absolutely compatible with wine.
- 320 g risotto rice
- 1 small duck about 1.6-1.8 kg weight
- 1½ onions
- 1 celery stick, chopped coarsely
- 1 carrot, coarsely chopped
- 3 cloves of garlic
- 150 g butter
- 150 ml dry white wine
- 1.2 litre chicken stock
- 60 g parmesan, grated
- oil for frying
- 1 bay leaf
- 1 sprig of parsley, finely chopped
- freshly ground black pepper
- salt
- Wash the duck, dry it with a paper towel, separate the meat from the bones. Cut the meat into small pieces and season with salt and pepper. Heat the oil in a frying pan. Reduce heat to medium and sauté the duck until golden brown. Coarsely chop half of the onion. Add onion, celery, carrot, one clove of garlic, bay leaf, and a little bit more than half a glass of water to a frying pan. Reduce heat to low, cover the pan and simmer duck until cooked. Add the parsley 5 minutes before turning off the heat.
- Put a saucepan with stock on low heat so that it constantly simmers. Finely chop 2 garlic cloves and 1 onion. Melt 100g butter in a separate saucepan over low heat. Add onion and sauté until it is soft and translucent but doesn’t change its colour. Add garlic and stir. Add rice. Stir constantly and fry until the rice becomes transparent.
- Increase heat to medium. Pour the white wine into a saucepan with rice and cook, stirring constantly with a wooden spatula or spoon, until the wine is completely absorbed by the rice. Stir in the stock, ladle by ladle, so that each time it covers the rice completely. Constantly stirring, wait for each addition to absorb before adding the next. Continue cooking the risotto in the same way until the stock is completely absorbed. The rice should be al dente when cooked. Remove risotto from heat, add 50g butter, parmesan and stir vigorously. Put the risotto on plates. Add a few pieces of duck to each plate and serve immediately.