Mar 192013
 

Périgord duck confit risottoSource : cuisine-guylaine.over-blog.com

Ingredients for 4:
300g Arborio rice
1 L vegetable (or chicken) stock
2 shallots
100ml dry white wine
6 duck confit wings
3 tbs duck fat
2 tbs heavy cream
25g Parmesan
salt and pepper

Peel and mince the shallots. Sautee them in a skillet with the duck fat until translucid, do not allow them to color.
Gently heat the duck confit in the oven in the meanwhile. Heat the vegetable stock, keep warm.
Once the shallots are translucid, add the rice, stir to coat in fat and turn pearly.
Add the white wine, allow to cook until all the liquid has been absorbed. Wet with a ladle of stock. Keep adding stock as soon as the previous dose of stock has been absorbed, allow to cook 18-20 minutes. About 100ml of stock will remain.
Taste the rice to check that it has cooked sufficiently. Salt, pepper. Shred the duck confit, add to the risotto, stir.
Remove from heat, then add the cream and Parmesan. Serve immediately or keep warm.

Serve with: raw vegetables.

Notes:
Tasty. Excellent risotto base.

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 Posted by at 17:00 UTC

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