Serves:

Chef's Hint:

The quantity of the stock is just a guide (cook the risotto until the rice is tender and it has a creamy consistency).

Peking Roast Duck Risotto

Take a traditional Italian recipe, add a hint of the east with Peking duck and you come up with a great dish which is simple to prepare and will be a real favourite with everybody.

INGREDIENTS

1 packet Luv-a-Duck Peking Duck Legs
1 tbsp olive oil
1 medium onion
1 clove garlic
1 piece ginger (same size as garlic)
1.5 litre Luv-a-Duck duck stock or chicken stock
350g arborio rice
Salt and freshly ground black pepper

METHOD

Put the stock on to simmer.

Heat oil in a suitable size heavy-based pan. Add onion, garlic and ginger and cook for a couple of minutes without letting it colour.

Add rice and toast for a couple of minutes. Add a ladle of stock to the rice and stir until well absorbed. Add another ladle of stock and stir well until absorbed. Continue to cook, adding the stock and stirring all the time.

When almost cooked and most of the stock is gone, add the duck slices and about half the spring onions.

Serve in warm bowls garnished with spring onion.