Smoked Duck and Mushroom Risotto
This risotto will send your taste buds singing! Risotto is cooked with homemade chicken stock, white wine, smoked duck breast and wild mushrooms.
Ingredients
Makes: 2 - 4
- For the Stock
- 1 chicken carcass
- 1 large onion, chopped into chunks
- 2 carrots, chopped into chunks
- 2 sticks celery, chopped into chunks
- 1 pouch bourquet garni
- 4 egg whites, lightly beaten
- For the Risotto
- 190g Arborio (risotto) rice
- 2 banana shallots, finely chopped
- 1 big clove garlic, finely chopped
- 1 large glass dry white wine
- 1 smoked duck breast, thinly sliced
- 2 handfuls fresh wild mushrooms, sliced
- 1 handful dried wild mushrooms, rehydrated and sliced
- 1 litre chicken stock
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon fresh chopped tarragon (optional)
- salt and pepper to taste
Method
Prep:4hr ›
Cook:25min ›
Ready in:4hr25min
- Preheat oven to 180 C / Gas 4.
- Place onion, carrots and celery in a baking tray. Sit chicken carcass on top.
- Roast in preheated oven for 1 hour or until chicken carcass is browned.
- Transfer chicken carcass and roast vegetables into a stock pot. Cover with water and add bouquet garni.
- Bring to the boil and reduce to a gentle simmer for at least 2 hours, preferably 3 or 4 hours. Strain through muslin.
- Return to the heat and add the egg whites, gently simmer for 15 minutes.
- Sieve through a piece of muslin, the stock should now be clear. Keep warm.
- To make the risotto: saute shallots in butter until translucent. Add garlic and cook for 1 to 2 minutes (don't brown). Add the rice and cook for 1 to 2 minutes. Add wine and reduce until the pan is almost dry.
- Add 250ml stock at a time, reducing before adding another. After 15-20 minutes, add duck, wild mushrooms and rehydrated mushrooms. Add 250ml stock and cook out.
- Add Parmesan and tarragon and cook for 1 minute. Serve.
Ingredients
Banana shallots and smoked duck are available in speciality markets. If banana shallots are unavailable, use ordinary shallots.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (2)
This dish was incredible, so full of flavour and really warming (which is needed in chilly u.k!) Thanks for posting, My Husband doesn't like fennel, but even he agreed that it made the dish perfect! it's going to become one of my regulars for friends! - 16 Jan 2011 (Review from Allrecipes AU | NZ)
Something else. I used some stock from freezer that had been made from the leftover christmas turkey and doubled the amount of fresh mushrooms as im not keen on dried ones! I fried off the fresh mushrooms with garlic and a splash of wine and set aside to the end, adding them at the same time as the duck, LUSH! - 16 Jan 2011 (Review from Allrecipes AU | NZ)
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