Duck risotto

This creamy risotto with shredded duck on top is a colourful dish, perfect  for a cold night. I got the inspiration for this one from a trendy restaurant in Bairro Alto. It looks more complicated than it actually is. Prepare the stock beforehand then you can do the risotto and the duck at the same time.

Ingredients for 4 or 5

Duck stock

• 2 or 3 duck legs or 1/2 duck
• 1 carrot
• 1 stalk of celery
• some parsley
• salt
• pepper

1. Prepare the duck stock by boiling the above in 3 litres of water for 1 hour at least.

Shredded duck

• butter
• 2 sliced onions
• 1 tablespoon wholemeal flour
• cooked duck from above, skinned and shredded
• 1/2 cup soy sauce
• 1/2 cup water
• salt
• pepper
• water

2. Remove the duck from the stock, let it cool, remove skin and bones and shred.
3. Brown the sliced onions in butter, then add the flour, and mix until not lumpy
4. Add the shredded duck, salt, pepper, soy sauce and water
5. Season with salt (if necessary, because soy sauce is already salty) and pepper
6. Cook gently until the sauce thickens

Risotto

• 1 chopped onion
• 1 clove garlic
• olive oil
• 1 1/2 cup arborio rice
• 1 cup white wine
• stock from above
• 1 pinch some saffron
• salt
• pepper
• a bit of parmesan cheese
• butter

7. Stir fry the onions in olive oil in a large, deep casserole and mix until golden
8. Add the garlic whole
9. Add the rice and keep stirring
10. Mix in the saffron
11. Add the wine and keep stirring until it evaporates

12. Pour in a ladle of boiling duck stock over the rice and keep stirring until it evaporates
13. Pour in some more stock and keep mixing
14. Carry on until the rice is cooked
14. Turn off the heat and mix in the parmesan and butter

Serve the risotto with the warm duck on top and some green vegetables on the side.