Duck Confit and Porcini Risotto

Duck Confit and Cepe Risotto

We served our last few duck confit when we had the Ms over for lunch and there were 2 legs left over which were just begging to be served with a risotto. Actually I got the idea from a restaurant here in Shanghai which had a duck confit risotto on its menu though I have never tried it.

I also have a last jar of porcini (cèpe) preserved in oil left so I thought that it would make a lovely Duck Confit and Porcini Risotto for dinner. I didn't plan on sharing it with the children (they had home-made hamburgers), but they took a look at the dish and decided that they wanted to have some too. Hub thought that it was a great idea (he was hesitant about it at first). Now I'll have to stock up on duck confit the next time we return to France. And I am still trying to find fresh porcini here in Shanghai.

Duck Confit and Cepe Risotto :

2 duck confit legs

1 small red onion (diced)

2 garlic cloves (diced)

duck fat

fresh rosemary

arborio rice for 2

a few porcini mushrooms (cubed)

a dash of sweet white wine

750ml hot chicken stock (boiled also with duck bones)

salt and pepper to taste

fresh parsley

grated parmesan cheese

Cook the duck confit legs in their own fat in a hot frying pan till the skin is crispy. Shred the meat and set aside. Reserve the bones for the stock.

Prepare a small pot of chicken stock. Add the duck bones for more flavour.

Heat up more duck fat in the frying pan and fry the onions, garlic and rosemary till fragrant. Add the arborio rice and coat the grains thoroughly with the fat.

Stir in the porcini mushrooms and the wine. Lower the fire and pour some stock into the pan. Let the rice absorb the stock and keep adding more stock until the rice is almost cooked. This will take about 10-15 minutes. Do not cover.

Add the shredded duck confit to the rice and give it a gentle stir. Rice should be al dente and there should still be liquid in the pan. If you allow the liquid to be totally absorbed before you turn off the heat rice will be overcooked and risotto too dry.

Serve hot with salt, pepper, parsley and parmesan cheese. And a good red wine.