Duck and Mushroom Risotto with Balsamic Glaze

Duck and Mushroom Risotto with Balsamic Glaze

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 15, 2017.
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To make the risotto lighter, add a little more stock and another tablespoon of sour cream.

Ingredients

DUCK AND MUSHROOM RISOTTO

  • 1 cup chicken stock
  • 1 tablespoon butter
  • ½ punnet white button mushrooms, quartered
  • ¼ red onion, finely diced
  • ½ cup Arborio risotto rice
  • ¼ teaspoon salt
  • ½ cup white wine or chicken stock
  • 1 confit duck leg
  • ¼ cup sour cream
  • 2 tablespoons beef jus

ROCKET SALAD

  • 1-2 handfuls rocket leaves
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)

TO SERVE

  • 1-2 tablespoons grated Parmesan cheese
  • 1-2 teaspoons balsamic glaze

Steps

  1. Heat first measure of stock in a small pot until heated through. Turn off heat and set aside. Heat a drizzle of oil in a medium pot (with a lid) on a medium heat. Add butter, mushrooms and red onion and cook for about 3 minutes, stirring regularly, until soft and starting to caramelise.
  2. Add rice and salt and cook for 1 minute, stirring constantly. Add wine/second measure of stock and cook for about 1 minute, until liquid is nearly absorbed. Add warmed stock to rice and stir well.
  3. Reduce heat to low, cover and cook for 15–20 minutes, until rice is just tender and all excess liquid is absorbed. Stir occasionally to avoid it burning. While rice cooks, remove skin from duck leg and roughly shred meat using two forks. Discard skin and bones.
  4. Place all rocket salad ingredients in a small bowl, along with a drizzle with olive oil and season to taste with salt and pepper. Set aside.
  5. Remove lid from risotto and stir through shredded duck, sour cream and beef jus. Allow duck to heat through, then season to taste with salt and pepper.
  6. Divide duck and mushroom risotto between bowls. Top with rocket salad, second measure of Parmesan and a drizzle of balsamic glaze.

Nutritional Information

Energy 2421 kj
579 kcal
Protein 33.2g
Carbohydrate 43.2g
Fat 23.2g