Treat yourself to the comforting umami flavours of this dish, which brings together from our friends at Sabato, their simple ‘no-stir’ risotto recipe with rich duck confit for a truly delicious experience. Top it off with freshly grated Parmigiano and enjoy with a glass of a light red, such as a Marlborough Pinot Noir.
Serves 6
Recipe
Ingredients:
1 pack Sabato duck confit
600ml Sabato duck master stock
2 cups Ferron Carnaroli rice
2 Tbsp reserved duck fat (from duck confit)
1 medium onion or 3 shallots, chopped
1-2 cloves of garlic, chopped (optional)
150ml white wine, at room temperature (optional)
2 cups hot water
Fresh coriander and or Italian parsley, chopped
Freshly ground black pepper
Parmigiano Reggiano, grated
Method:
Preheat oven to 200°C. Place unopened duck confit in a bowl of warm water to melt the fat. Open pack and pour off fat into a dish. Heat duck in oven until skin is crispy. Remove skin and bones. Shred duck and set aside. (Skin can be used as a garnish if desired).
Heat Tbsp duck fat in a heavy-based saucepan. Sauté the onion (and garlic) until soft. Add the rice and stir continuously for about 3 minutes. Add wine, let evaporate. Add all the hot stock and water, stir gently and bring to a simmer. Cover, turn the heat to low and cook for 15-17 minutes.
Once the rice has cooked, add shredded duck confit. Season with pepper to taste and rest for a few minutes off the heat. Add Parmigiano then ‘mantecare’ – stir the risotto to release the natural starches which make it creamy. Finish with extra grated Parmigiano and chopped coriander or parsley if desired.
Recipe courtesy of Sabato, the source of superb Mediterranean ingredients.
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