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Roast Duck, Mixed Mushroom and Truffle Risotto

Roast Duck, Mixed Mushroom and Truffle Risotto

Serves 6

 

4 Gameford Lodge duck legs

1 orange, thickly sliced

1 sprig of fresh thyme

pinch Iblea fine sea salt

 

DUCK

Preheat oven to 190°C.

Place orange slices and thyme in a roasting tray and sit duck legs, skin side up, on top.

Season with sea salt.

Cover with foil and roast in the oven for 30 minutes.

Remove foil and continue to roast for 30 minutes more or until golden brown and cooked through.

Chill, then remove meat from the bone discarding any skin and fat and set aside until required.

 

RISOTTO

2 Tbsp clarified butter (ghee)

1 onion, finely diced (brunoise)

2 Tbsp fresh sage leaves, rolled and sliced into long strips (Chiffonade)

20g  Gigante Porcini , soaked in 250ml hot water for 20 minutes, drained, (reserving soaking liquid) and chopped

100g exotic medley fresh mushrooms (e.g. shitake, enoki, oyster), sliced

10 fresh swiss brown mushrooms, sliced

300g (1½ cups) Ferron Carnaroli Rice

150ml white wine

500ml Sabato Chicken Stock , simmering

2 Tbsp Tutto Gusto Crema Tartufata

2 Tbsp Zany Zeus Mascarpone

1 Tbsp Italian flat leaf parsley, finely chopped

Sea salt and freshly ground black pepper

30g Parmigiano Reggiano ~ Freshly Cracked Wedge , shaved

Giusti Riccardo Balsamic , to drizzle

 

Heat clarified butter in a heavy based pan.

Add the sage and assorted mushrooms and sauté until golden brown.

Add rice and toast gently.

Add white wine to deglaze.

Once wine has been absorbed, add hot chicken stock and the soaking water from the porcini.

Bring to a simmer and then cover with a tight fitting lid and cook on a low heat for 15 minutes.

After 15 minutes all liquid should be absorbed.

Stir through the shredded duck meat, mascarpone, chopped parsley and check seasoning.

Divide equal portions onto 6 plates and finish with shaved Parmigiano and a drizzle of Giusti Riccardo.

 

© Lennox Bull 2015

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