DUCK RISOTTO

PREPARATION 60MIN

SERVES 10 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

2kg duck in pieces.

• 500 g arborio rice.

• 50 g diced leek

• 50g diced celery stalks.

• 2 cloves of chopped garlic.

• Bay leaves.

• Fresh rosemary petals.

• Sprigs of fresh thyme

• 500 ml dry white wine.

• 100 g butter.

• 150 g Parmesan cheese.

• Olive oil.

• Salt and freshly ground pepper.

• 1.5 l meat or vegetable stock.


PREPARATION METHOD

Season the duck pieces with salt, pepper, rosemary, thyme, bay leaves and garlic. Sauté the duck pieces with all the spices in a thick-bottomed pan. Add half the wine and let the alcohol evaporate. Pour in 1 liter of water and cover. Cook until the duck is soft. Around 45 minutes. When cooked, remove the bones and skin from the duck and set aside with the remaining stock.

In the pan where the duck was cooked, add a drizzle of olive oil, the celery and the leek. Sauté for 1 minute. Add the duck and the remaining stock. Add the rice. Sauté. Add the remaining wine. Sauté. Cook slowly and gradually add the broth (always hot). The rice should be creamy, with the grains “al dente”. Add the butter at the end (to give it shine and creaminess). The cheese can be added to the risotto or to the dish.


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