Duck, leek and mardarin risotto recipe Recipe - Better Homes & Gardens Australia
You can add any flavours you like to this basic duck risotto recipe, but Karen’s gone for a delicious mix of greens, mandarin zest, and roasted duck.
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Ingredients
- 3 Luv-A-Duck confit cooked duck legs (from large supermarkets)
- 240ml extra virgin olive oil
- 3 small leeks, white and pale green parts only
- Sea-salt flakes and freshly ground black pepper, to season
- 100ml water
- 1.2L chicken stock
- 1 onion, finely diced
- 4 garlic cloves, finely chopped
- 1 fresh bay leaf
- 500g arborio rice
- 250ml white wine
- 200g spinach leaves, shredded
- 150g grana padano, finely grated
- 100g butter, chopped
- Finely grated zest of 1 mandarin
- 1 lemon, halved
- Gorgonzola, crumbled, to serve
- Crushed walnuts, to serve
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