Ingredients
| 150g cooked duck (for this recipe you can either roast a whole duck, then use the remaining meat for another recipe, or use duck legs/breasts) | |
| 2 & 1⁄2-3 litres chicken stock | |
| 6 tablespoons clarified butter | |
| 3⁄4 cup sage, shredded | |
| 1 medium onion, finely chopped | |
| 240g mushrooms, a mixture of shiitake, enoki, oyster, Swiss brown | |
| 375g carnaroli rice | |
| 150ml white wine | |
| 45g mascarpone | |
| 30g truffle paste | |
| aged balsamic vinegar, to serve | |
| shaved Parmigiano-Reggiano, to serve |
Instructions
| 1. | If using a whole duck, remove the neck and wings and put in the bottom of a roasting tray. |
| 2. | Stuff the cavity of the duck with thyme, half an orange and a good pinch of sea salt. |
| 3. | Put the duck in the roasting tray on top of the trimmings. |
| 4. | Cover with foil and roast for 40 minutes, then uncover and continue to cook until golden brown (approx 40-50 minutes). |
| 5. | If using leg or breast portions, pan-fry or roast until golden. Cool then remove the meat. |
| 6. | Put the chicken stock in a saucepan and bring to a gentle boil. |
| 7. | Put the clarified butter into a separate saucepan, add the sage, onion and mushrooms and fry until golden brown. |
| 8. | Add the duck meat. |
| 9. | Add the rice, pour in the wine and let it bubble up while stirring. |
| 10. | Add one ladle of hot chicken stock and stir until the liquid has been absorbed. |
| 11. | Repeat until most of the stock has been added. |
| 12. | When cooked, the rice should still have a slight bite to it, and not be too soft. |
| 13. | Finish the risotto by beating in the mascarpone and truffle paste and season with salt and freshly ground black pepper. |
| 14. | The risotto should be glossy and flowing (add a little more chicken stock if necessary). |
| 15. | Check the seasoning then garnish with balsamic and shaved Parmigiano-Reggiano. |
Illustration Kohl Tyler-Dunshea
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