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!

• 500ml vegetable stock or bouillon powder
• 1 smoked duck breast – chopped
• 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

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 olive oil, sprinkle with 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 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 olive oil.

Serve in warm bowls, with an optional chopped gherkin & caper garnish.