Duck, Red Wine, Thyme Risotto

Ricardo Soares

Ricardo Soares

31st January 2011

Duck, Red Wine, Thyme Risotto

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following duck risotto recipe, by Richard Soares, a try?

Ingredients

  • 250ml ( 1 cup) OLIVE OIL
  • 2kg BROWN RISOTTO RICE
  • 400g ( 1 Litre ) SHALLOTS - CORE REMOVED & FINELY DICED IN ROBOT COUPE
  • 4 cloves GARLIC - CRUSHED
  • 2 bottles BURGUNDY RED WINE
  • 1.2 Litres HOT BROWN STOCK OR (VEGETABLE STOCK-FOR VEGETARIAN VERSION)
  • TO FINISH EACH MAIN SIZE PORTION
  • 3/4 cup RISOTTO BASE
  • 1/3 cup DUCK CONFIT - CUT INTO THICK STRIPS/SHREDS
  • 1/2 cup BROWN STOCK OR VEGETABLE
  • 1 teaspoon FRESH THYME LEAVES
  • 1 tablespoon BUTTER
  • 1 HAND FULL SPINACH LEAVES - ROUGHLY TORN NOT CHOPPED
  • 1/2 CREME FRAICHE
  • SQUEEZE OF LEMON JUICE
  • 1 tablespoon CHOPPED PARSLEY
  • SEA SALT AND MILLED PAPPER TO TASTE

Method

RISOTTO BASE
HEAT OLIVE OIL IN A WIDE BOTTOMED SAUCEPAN, ADD COOK OVER A HIGH HEAT UNTIL
RICE BEGINS TO TURN GOLDEN BROWN, STIR WELL AND FREQUENTLY TO PREVENT RICE
STICKING AND BURNING.
WHEN RICE HAS A GOLDEN BROWN COLOUR ADD THE SHALLOTS AND GARLIC, COOK GENTLY
A FURHTER 2 MINUTES BEFORE ADDING THE RED WINE. STIR WELL IN AND ALLOW RICE
TO ABSORB VIRTUALLY ALL OF THE RED WINE.
NOW ADD THE HOT 1.2 LITRES OF HOT BROWN STOCK IN TWO SEPARATE BATCHES
ALLOWING EACH ADDITION TO BE WELL ABSORBED BEFORE ADDING THE NEXT. STIR WELL.
WHEN DONE - SCRAPE INTO SHALLOW TRAYS, BLAST CHILL. COVER AND DATE/LABLE.
REFRIGERATE FOR UP TO 1 WEEK.
TO FINISH EACH MAIN SIZE PORTION
PLACE INTO A SMALL PAN.
3/4 cup RISOTTO BASE
1 teaspoon FRESH THYME LEAVES
1/3 cup DUCK CONFIT
1/2 cup BROWN STOCK - JUST ENOUGH TO NEARLY COVER THE RICE
BRING TO A BOIL AND COOK FOR 3 MINUTES STIRRING WELL
THEN ADD AND STIR WELL IN
1 tablespoon SOFT BUTTER
1/2 tablespoon CREME FRAICHE
1 handful SPINACH LEAVES
1 teaspoon CHOPPED PARSLEY
SQUEEZE FRESH LEMON JUICE
1 tablespoon RED WINE
1-2 tablespoons GRATED PARMESAN
SEASONING IF REQUIRED
OPTIONAL - FRIED DUCK SKIN CRACKLING & RED WINE JUS