Duck à l’Orange with Mushroom Risotto
Ingredients
For the Duck:
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2 Luv-a-Duck Duck à l’Orange Legs
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1/3 cup orange sauce (store-bought or homemade – see below)
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Fresh thyme, for garnish
For the Mushroom Risotto:
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1 tbsp olive oil or butter
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1 small brown onion, finely chopped
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1 garlic clove, minced
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150g arborio rice (approx. ¾ cup)
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100ml dry white wine (optional)
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500–600ml chicken or vegetable stock (warmed)
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150g mushrooms (Swiss brown or button), sliced
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1 tbsp grated parmesan
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Salt and pepper, to taste
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Extra thyme, for garnish
Products used
Method
1. Prepare the Duck
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Simply reheat the duck legs as per pack instructions (usually 15–20 mins in a 180°C oven until heated through and skin is crisp).
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Brush with extra orange sauce halfway through reheating for extra glaze.
2. Make the Mushroom Risotto
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Heat olive oil in a large saucepan over medium heat.
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Add onion and cook until soft and translucent (about 3 minutes).
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Stir in garlic and rice, coating well.
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Add white wine (if using), and stir until absorbed.
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Gradually add warm stock, one ladle at a time, stirring continuously until absorbed before adding the next. This should take about 20–25 minutes.
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In a separate pan, sauté mushrooms until browned, then stir into the risotto.
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Once rice is tender and creamy, stir in parmesan and season to taste.
3. Assemble
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Spoon mushroom risotto onto plates.
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Top with reheated duck leg.
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Drizzle with remaining orange sauce and garnish with fresh thyme.
Optional Homemade Orange Sauce
If you’re making it from scratch:
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½ cup orange juice
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1 tbsp sugar
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1 tsp balsamic vinegar
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1 tsp cornflour + splash of water (to thicken)
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Simmer all ingredients together until slightly thickened.