Roast Duck, Mixed Mushroom & Truffle Risotto
Presenting a warming palate of umami, this recipe is sure to be a winter favourite. Enjoy this risotto garnished with freshly grated Parmigiano and a glass of Rocca Giovanni Nebbiolo d’Alba.
4 duck legs
1 orange, thickly sliced
1 sprig of fresh thyme
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.
2 Tbsp butter
1 onion, finely diced (brunoise)
2 Tbsp fresh sage leaves, rolled and sliced into long strips (Chiffonade)
20g Gigante dried porcini mushrooms, soaked in 250ml hot water for 20 minutes, drained, (reserving soaking liquid) and chopped
100g mixed mushrooms (e.g. shitake, enoki, oyster), sliced
10 Fresh Swiss brown mushrooms, sliced
300g (1½ cups) Ferron Carnaroli rice
150ml white wine
500ml chicken stock, simmering
2 Tbsp Tutto Gusto Crema Tartufata
2 Tbsp Zany Zeus mascarpone
1 Tbsp Italian flat leaf parsley, finely chopped
Salt and freshly ground black pepper
30g Parmigiano Reggiano, shaved
Giusti Riccardo balsamic vinegar, to drizzle
Heat 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.
Recipe by Lennox Bull, Prego