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


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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