Crispy skin duck meets creamy risotto to make an incredible meal you'll want to make again and again.
Ingredients
1 whole Chinese style cooked duck, cut into 6 (legs, thighs, breasts)
800mL chicken stock
2 tbsp olive oil
1 large red onion, finely chopped
3 garlic cloves, finely chopped
300g Arborio rice
200mL red wine
80g rocket
60g Western Star Original Butter
60g Perfect Italiano Extra Strong Romano, grated
Method
Preheat the oven to 180°C. Place the duck pieces on a tray and place into the oven for 20-25 minutes
While the duck is in the oven, place the stock into a medium saucepan and place over a medium heat. Bring to a simmer, and then remove the pan from the heat and cover with a lid to keep hot
Add the olive oil to a large, heavy based saucepan, and place over a low heat. Add the garlic and onion and cook for 5 minutes or until the onion has softened, but be careful not to brown the garlic
Add the rice and stir to coat each grain of rice in the oil
Increase the heat to medium and add the wine. Simmer for 5 minutes or until the liquid has almost completely evaporated
Add a ladle of stock and stir until the rice absorbs all the liquid. Continue to add one ladle at a time, stirring constantly to ensure each ladle of stock is absorbed before adding another
When the rice is almost cooked, remove the duck from the oven. Use a fork to shred all the breast meat and transfer into a small bowl. Cover the leg and thighs with foil to keep warm
Once the rice is just cooked and all the stock has been absorbed, stir through the shredded duck and rocket
Remove the pan from the heat and stir through the Romano cheese and butter, and then season with salt and pepper. Cover the risotto with a lid and allow to sit for 2 minutes
Serve the risotto immediately and top each serve with a duck leg or thigh
Tips & Hints
Chinese style ducks are available from some supermarkets, Chinese food stores or take away restaurants.
