Smoked Duck and Mushroom Risotto

    Smoked Duck and Mushroom Risotto


    3 people made this

    About this recipe: This risotto will send your taste buds singing! Risotto is cooked with homemade chicken stock, white wine, smoked duck breast and wild mushrooms.

    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

    Prep:4hr  ›  Cook:25min  ›  Ready in:4hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place onion, carrots and celery in a baking tray. Sit chicken carcass on top.
    3. Roast in preheated oven for 1 hour or until chicken carcass is browned.
    4. Transfer chicken carcass and roast vegetables into a stock pot. Cover with water and add bouquet garni.
    5. Bring to the boil and reduce to a gentle simmer for at least 2 hours, preferably 3 or 4 hours. Strain through muslin.
    6. Return to the heat and add the egg whites, gently simmer for 15 minutes.
    7. Sieve through a piece of muslin, the stock should now be clear. Keep warm.
    8. 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.
    9. 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.
    10. Add Parmesan and tarragon and cook for 1 minute. Serve.


    Banana shallots and smoked duck are available in speciality markets. If banana shallots are unavailable, use ordinary shallots.

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