Duck à l’Orange with Mushroom Risotto Recipe | Luv-a-Duck – Australia’s Favourite Duck

Duck à l’Orange with Mushroom Risotto

Difficulty:

Easy

Serves:

2

Prep:

15 minutes

Cook:

35 minutes

LUV Rating:


Ingredients

For the Duck:

  • 2 Luv-a-Duck Duck à l’Orange Legs

  • 1/3 cup orange sauce (store-bought or homemade – see below)

  • Fresh thyme, for garnish

For the Mushroom Risotto:

  • 1 tbsp olive oil or butter

  • 1 small brown onion, finely chopped

  • 1 garlic clove, minced

  • 150g arborio rice (approx. ¾ cup)

  • 100ml dry white wine (optional)

  • 500–600ml chicken or vegetable stock (warmed)

  • 150g mushrooms (Swiss brown or button), sliced

  • 1 tbsp grated parmesan

  • Salt and pepper, to taste

  • Extra thyme, for garnish

Products used

Method

1. Prepare the Duck

  • 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).

  • Brush with extra orange sauce halfway through reheating for extra glaze.

2. Make the Mushroom Risotto

  1. Heat olive oil in a large saucepan over medium heat.

  2. Add onion and cook until soft and translucent (about 3 minutes).

  3. Stir in garlic and rice, coating well.

  4. Add white wine (if using), and stir until absorbed.

  5. Gradually add warm stock, one ladle at a time, stirring continuously until absorbed before adding the next. This should take about 20–25 minutes.

  6. In a separate pan, sauté mushrooms until browned, then stir into the risotto.

  7. Once rice is tender and creamy, stir in parmesan and season to taste.

3. Assemble

  • Spoon mushroom risotto onto plates.

  • Top with reheated duck leg.

  • Drizzle with remaining orange sauce and garnish with fresh thyme.

Optional Homemade Orange Sauce

If you’re making it from scratch:

  • ½ cup orange juice

  • 1 tbsp sugar

  • 1 tsp balsamic vinegar

  • 1 tsp cornflour + splash of water (to thicken)

  • Simmer all ingredients together until slightly thickened.


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