Serves:

4 as a main

Chef's Hint:

To make a risotto you must stir each ladle of stock into the rice until it is absorbed, this gives the rich taste and creamy texture.

Print Recipe

Duck Risotto with Green Peas

Risotto is east to cook, but there a couple of things to remember, use a good quality risotto rice such as caneroli and a heavy based saucepan.

INGREDIENTS

1 packet Luv-a-Duck Roasted Duck Legs
1 tbsp olive oil
1 tbsp butter
1 onion, diced
1 clove garlic, crushed
1 cup risotto rice
4 cups duck stock
1 cup green peas frozen
1 tbsp parsley, chopped
100g Parmesan cheese

METHOD

Remove the meat from the duck legs, slice and place on an oven tray ready to put under a hot grill to crisp and warm.
Put the stock on to simmer.
Heat the oil and butter in a suitable size heavy-based pan.
Add the onion, garlic and cook for a couple of minutes without letting it colour.
Add the rice and toast for a couple of minutes, add a ladle of stock to the rice and stir till well absorbed.
Add another ladle of stock and stir well until absorbed and continue to cook, adding the stock and stirring all the time. Add the peas and stir through.
When adding the last spoon of stock, add the chopped parsley and sliced duck reserving one or two bits of the crispy skin to serve on top.
Stir and allow to thoroughly heat through.
Add the parmesan cheese and mix in well. Seasoning to taste.