Recipe Sections
4
1 packet of Luv-a-Duck Confit Legs
750ml Duck Stock
200g Aborio Rice
2 tablespoons Olive Oil
Bitton Moroccan Spice
1 Brown Onion, finely diced
2 Garlic Cloves, crushed
Salsa
1/2 Spanish Onion (Red) finely chopped
1/2 Brown Onion finely chopped
1/2 Bunch Shallots, finely chopped green ends only
1/2 Bunch Parsley, finely chopped
Bitton Lemon Dressing (or lemon juice/vinagrette)
Put stock on to simmer.
Heat olive oil over gentle heat in a suitable size heavy-based pan.
Add onion and saute for a couple of minutes. Add the garlic and continue cooking until onion is soft. Add the rice and Moroccan Spice and raise heat to moderate. Stir to ensure rice is evenly coated with oil and begins to look slightly translucent.
Add a ladle-full of hot stock to the rice and stir till well absorbed.
Add another ladle-full and turn heat down to high simmer. Stir well till absorbed, then add another ladle of stock, stirring and allowing each to be fully absorbed until the next one. This will take about 20 minutes.
Taste the rice to see if it's cooked. Continue adding stock until rice is cooked to your liking.
Check the seasoning and season with salt and pepper if required.
Meanwhile place the duck legs on an oven tray into pre-heated oven at 220 for approx 10 mins or until skin is golden brown. Shred duck off the bone.
Stir most of the duck meat through the risotto saving some pieces with skin to serve arranged on top and accompany or sprinkle with the salsa.