Bistro des Z'Artes

Duck & Orange Risotto
 6 servings

Ingredients

1 Duck

1 Bay leaf

2 Carrots

1 Onion

2 cloves Garlic

Water to cover duck

60ml Olive oil

3 cups Rice (preferably Arborio)

100g Morçela (blood sausage)

2 Oranges

Method

1.       Place the duck in a pot (removing the innards if there are any)

2.       Cover with water & add 1 chopped carrot, ½ onion, 1 clove of garlic & the bay leaf.

3.       Bring up to a boil & simmer for 1 hour.

4.       Strain off and keep all the liquid.

5.       De-bone the duck with your fingers and throw away the skin & bones.

6.       In another wide bottomed heavy pan fry off the other half finely chopped onion, carrot & garlic in the olive oil.

7.       When nicely golden add the rice & slices of morçela and mix well until the rice becomes translucent.

8.       Season with salt, pepper & the zest of one orange.

9.       Add 6 cups of the hot stock (from the duck) a little at a time ensuring the rice does not stick.

10.   Before finishing all the stock add the shredded duck.

11.   When all the stock has been absorbed the rice should be cooked, the rice should not be dry.

12.   Add the juice of one orange & decorate with the segments of the other.

13.   Serve immediately.  

Note

The simmering time of the duck is for a minimum of 1 hour, and hour and a half will not matter.

The duck can be cooked, de-boned & stored in the fridge apart from the stock for up  to 3 days before making the risotto.

The quantity of the rice does not need to be exact as long as you use a medium sized cup, but the ratio of the rice to stock to rice is vital and must be exactly 3 cups of rice to 6 cups of stock.

Try using some wine after step 7 for a richer result.

This dish can be finished with butter, cream or parmesan depending on your taste and ho rich you want it.

Bom Apetite