Risotto with duck and ham
Description
A new variation of the famous risotto will undoubtedly be a hit at the celebration
Instructions
- 1
Step 1
1. Heat the oil in a large skillet over high heat. Season the duck legs with salt and pepper. Place the duck in the skillet, skin-side down, and sear until browned, about 5 minutes per side. Drain off the fat. Transfer the duck to a medium pot and add enough broth to cover the duck. Simmer, covered, over low heat until the meat is tender, 1 to 1 1/2 hours.
- 2
Step 2
2. Meanwhile, add the sausage to the skillet and cook over medium heat for about 5 minutes. Transfer to paper towels to drain excess fat. Place the duck legs on a plate and let cool, then remove the meat from the bones and chop into small pieces. Set aside. Add the remaining broth to a saucepan. Bring to a boil over medium heat.
- 3
Step 3
3. Preheat the oven to 70 degrees. Cut the sausage and ham into cubes. Finely chop the onion. Season the duck breast with salt and pepper. Heat a large skillet over medium heat, add the duck breast and sear until a crispy crust forms, for 10 to 15 minutes. Flip and cook the other side for 3–4 minutes. Transfer the duck to the oven and keep warm.
- 4
Step 4
4. Drain all but 3 tablespoons of fat from the skillet and heat over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes.
- 5
Step 5
5. Add rice and cook for about 2 minutes. Add wine and cook until it is absorbed. Add hot broth and cook, stirring constantly, until the liquid is absorbed by the rice, for about 15 minutes.
- 6
Step 6
6. Mix with ham, sausage, and minced duck. Fry, stirring, for 5 to 10 minutes. Stir in orange juice and butter, and season with salt and pepper to taste.
- 7
Step 7
7. Slice the duck breast into thin pieces. Divide the risotto among the plates, place the duck breast on top, and sprinkle with parsley and orange zest. Serve immediately.