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