Duck Leg and Truffle risotto
Be prepared this recipe is rich, creamy and delicious! If you like big flavours then this is the one for you. I had the Beetroot and Goats cheese risotto on my menu and a group asked me to come up with a meat based risotto and this was born!
1 White onion, finely chopped
1 Carrot, finely chopped
2 Cloves Garlic, minced
250g Arborio Rice
150ml White Wine
1.3litres Hot Chicken Stock
2 Duck Legs confited (Confit is a way of cooking duck legs slowly in its own fat. Salt the legs for 12-24 hours then wash and you can use duck, goose or regular fat and cook at 95 degrees for 3-4 hours)
1 Tblsp Truffle Paste (You can find this at shops like Farro or Nosh)
Salt and Pepper to taste
NB You can now buy a new product in certain shops which is the duck already cooked if you don’t feel confident doing it yourself but it is fairly easy.