A great way to use up leftover duck in a rich, luxurious supper dish
- 2 tbsp butter
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, crushed
- thyme sprig, leaves picked
- 300g risotto rice
- 300ml red wine
- 1.4l chicken stock, hot
- about 175g leftover duck, shredded
- 200g pack chestnut mushroom, thickly sliced
- handful flat-leaf parsley, chopped
MethodCover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
- 4 ducks legs
- ½ tsp five spice powder
- bunch of rosemary sprigs
- 4 fat garlic cloves
- half a bottle of red wine
- 2 tbsp redcurrant or quince jelly
- Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
- Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.
- Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
- Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
- 1 tbsp olive oil
- 100g cold butter, diced
- 1 small onion or 2 shallots, chopped
- 175g risotto rice
- 100ml white wine
- 600ml hot vegetable stock
- 50g Parmesan, finely grated
- 200g fresh peas, podded (about 1kg/2lb 4oz unpodded weight)
- 200g broad beans, podded (about 1kg/2lb 4oz unpodded weight)
- Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
- Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.
- Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.