Smoked Duck Risotto Recipe

Our Smoked Duck is a versatile ingredient, and is rich enough in flavour to work well with the mushrooms in this fab recipe.

 A delicious warm and cosy recipe that kept us going last week!

Ingredients

1 Smoked Duck Breast, chopped
500ml vegetable stock or bouillon powder
125g mushrooms, sliced
2 leeks, sliced
2 celery sticks, sliced
1 large carrot, cubed
250g arborio (risotto) rice
½ glass white wine
parsley leaves, chopped
A splash of Fino Olive Oil
A sprinkle of Halen Môn Sea Salt
Gherkins and Lilliput Capers (optional)

If you’re making your own stock, simmer 750ml of water with carrots, celery, parsley, thyme, onion, bay leaves, black peppercorns & coriander seeds.

Soften the leeks, celery & carrots in Fino Olive Oil, sprinkle with Halen Môn Sea Salt and cover over a low heat.

Add in the mushrooms and cook gently for 5 minutes.

Then stir in the rice until it’s translucent and has soaked up the Fino Olive Oil and juices.

Add the white wine and simmer over a gentle heat until absorbed.

Add in half the stock gradually, then add the remainder and bring to the boil. Turn right down to a low simmer and cover for 10 minutes.

Add the sliced Smoked Duck and more liquid if necessary and then return to a low simmer.

Leave for another 10 minutes until the Smoked Duck is hot.

Garnish with parsley and finish with Fino Olive Oil. Serve in warm bowls, with an optional chopped gherkin & Lilliput Caper garnish.

Serve and enjoy!