21.12.11

Confit of Duck with Risotto

When you have confit of duck in the refrigerator it is so easy to make a quick and lovely meal.  I paired it with a simple risotto and garnished with pomegranate seeds.  The pomegranate seeds were not only a garnish but added a wonderful fresh flavour to the dish.

Sear the duck skin side down to render out the fat.  And then gently heat until warmed through.  Place atop risotto.

5 comments:

  1. What a great dinner idea... love the pomegranate addition, Sarah!!!

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  2. You are making my mouth water, I love duck. Have a great Christmas. Diane

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  3. I love that you added pomegranate seeds to your recipe. It looks so delicious!
    Cheers

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  4. The pomegranite seeds are very pretty! Merry Christmas, Sarah and Miss Sugar!

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  5. Love duck confit! YUM! Looks really delicious! Merry Christmas, Sarah! There is definitely magic in the air! Best wishes for a prosperous and dream filled 2012!
    :)
    XO
    valerie

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