David's Duck Risotto with Ham and Sausage

Name: David's Duck Risotto with Ham and Sausage
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio Rice; 118 milliliters Dry White Wine; 12 ounces whole Boneless Duck Breast Half (about; 1 pounds whole Duck Legs (about Trimmed Of Excess Fat; 1 leave Minched Flat-leaf Parsley , For Garnish; 4 servings Kosher Salt And Freshly Ground Black Pepper; 2 liters Chicken Stock Or Low-sodium Chicken Broth; 1 Tbsp Olive Oil; 2 Tbsps Fresh Orange Juice; 2 Tbsps Grated Orange Zest; 85 grams weight Smoked Spanish Sausage (I Used Chorizo) Cut Into 1/4 Inch Cubes; 59 milliliters Serrano Ham Or Prosciutto, Cubed; 1 Tbsp Unsalted Butter; 1 whole Small Yellow Onion, Minced

The recipe David's Duck Risotto with Ham and Sausage is ready in approximately 2 hours and 30 minutes and is definitely a tremendous gluten free option for lovers of Mediterranean food. For $10.01 per serving, you get a main course that serves 4. One serving contains 1974 calories, 40g of protein, and 162g of fat. If you have weight sausage, butter, duck breast half, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Heat the oil in a large skillet over medium-high heat. Season the duck legs well with salt and pepper. When the skillet is hot, add the duck pieces, skin-side down and sear until lightly browned, about 5 minutes per side.

Ingredients you will need

Salt And Pepper

Duck Leg

Whole Duck

Cooking Oil

Equipment you will use

Frying Pan

Drain the fat.

Transfer the legs to a medium pot and add enough of the stock to cover, and then simmer, covered, over low heat, until the meat is tender, 1 to 1 1/2 hours.

Ingredients you will need

Stock

Meat

Equipment you will use

Pot

Meanwhile, drain the duck fat from the skillet, add the sausage, and sauté the over medium heat until the fat is rendered, about 5 minutes.

Ingredients you will need

Duck Fat

Sausage

Equipment you will use

Frying Pan

Remove with a slotted spoon to paper towels to drain and wipe out the skillet.

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Transfer the duck legs to a plate. When cool enough to handle, remove the skin, pull the meat from the bones, and shred into bite-size pieces. Set aside. Spoon the fat from the top of the stock and add the remaining stock into the pot. Bring to a simmer over medium-low heat.

Ingredients you will need

Duck Leg

Stock

Meat

Equipment you will use

Pot

Heat the oven to 160°F and slip in a cooling rack set on a baking sheet.

Equipment you will use

Baking Sheet

Wire Rack

Oven

With a razor-sharp knife, score the skin of the breast in a crosshatch pattern, being mindful not to cut into the flesh. Pat dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Knife

Heat a large dry skillet over medium-low heat, add the breast, skin-side down, and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don't rush this. The last thing you want is a mouthful of chewy fat. Flip and sear the other side for 3 to 4 minutes.

Equipment you will use

Frying Pan

Transfer the duck to the rack in the oven to keep warm.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Drain all but 3 tablespoons of fat from the skillet and heat over medium heat.

Equipment you will use

Frying Pan

Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until absorbed.

Ingredients you will need

Onion

Rice

Wine

Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep up this rhythm of adding stock, stirring, and cooking for 15 minutes.

Ingredients you will need

Stock

Stir in the ham, sausage, and the shredded pieces of duck into the risotto and resume ladling, stirring, and cooking until the rice moves wave-like when mounded and is tender but offers just the slightest bit of resistance in the middle, 5 to 10 minutes more. Stir in the orange juice and butter and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Orange Juice