21.8.10

Duck Confit Risotto

Risotto with my very own duck confit!  I simply browned the confit leg skin side down to render out some fat.  Used that to saute shallots.  Added arborio rice.  Sauteed for a minute.  Added, gradually, morel mushroom stock, water and white wine until tender but chewy.  Grated in some Gran Padano cheese and stirred in the cut up duck confit.  Add a little salad and voila!

I meant to include the link to making your own confit.  I didn't take pictures this time.  I should have because it turned out really well and much prettier than last time.  But here is the link for making confit.

10 comments:

  1. You make it sound so easy. It looks quite tasty. I will have to give it a try.

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  2. Kate> it is so easy to make risotto and it feels like a special meal.

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  3. Wow! This looks delicious and my hubby would love it for sure! Very nice!

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  4. If only I had some duck confit.

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  5. No duck confit here either, but it really does look lovely! I'm wishing I had some!

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  6. I have now added the link to how to make your own duck confit. It is easy really. Sorry.

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  7. This just sounds incredible; beautiful photo too! Comfort food to me will always be any risotto! Is it chilling off a bit up there in the Calgary area? My one and only time to Banff was in mid-August and we enjoyed the escape from our Southern heat. Thanks for the lovely post! Don't forget next Friday! Roz

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  8. I really need to try to make this... I am in a such a duck mood after reading the pie crust winner of the Brooklyn pie contest had a duck fat crust with thyme... great recipe, Sarah!

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  9. Deana> duck fat with thyme...mmm...sounds like heaven. I have 2 litres of duck fat in the fridge. Thanks for the idea. I must try it.

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  10. I am very tempted to go search for a duck and make this from scratch! I will rely on your method and voilà!

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