PREGO DUCK & MIXED MUSH­ROOM TRUF­FLE RISOTTO

Cuisine - - GUEST CHEFS -

SERVES 4 / PREPA­RA­TION 10 MIN­UTES / COOK­ING 25-30 MIN­UTES, PLUS AP­PROX 1¼-1½ HOURS FOR THE DUCK

150g cooked duck (for this recipe you can ei­ther roast a whole duck, then use the re­main­ing meat for another recipe, or use duck legs/breasts) 2½-3 litres chicken stock

6 ta­ble­spoons clar­i­fied but­ter

¾ cup sage, shred­ded

1 medium onion, finely chopped 240g mush­rooms, a mix­ture of shi­itake,

enoki, oys­ter, Swiss brown 375g carnaroli rice

150ml white wine

45g mas­car­pone

30g truf­fle paste aged bal­samic vine­gar, to serve shaved Parmi­giano-reg­giano, to serve

If us­ing a whole duck, re­move the neck and wings and put in the bot­tom of a roast­ing tray. Stuff the cav­ity of the duck with thyme, half an orange and a good pinch of sea salt. Put the duck in the roast­ing tray on top of the trim­mings. Cover with foil and roast for 40 min­utes, then un­cover and con­tinue to cook un­til golden brown (ap­prox 40-50 min­utes). If us­ing leg or breast por­tions, pan-fry or roast un­til golden. Cool then re­move the meat.

Put the chicken stock in a saucepan and bring to a gen­tle boil.

Put the clar­i­fied but­ter into a sep­a­rate saucepan, add the sage, onion and mush­rooms and fry un­til golden brown. Add the duck meat.

Add the rice, pour in the wine and let it bub­ble up while stir­ring. Add one la­dle of hot chicken stock and stir un­til the liq­uid has been ab­sorbed. Re­peat un­til most of the stock has been added. When cooked, the rice should still have a slight bite to it, and not be too soft.

Fin­ish the risotto by beat­ing in the mas­car­pone and truf­fle paste and sea­son with salt and freshly ground black pep­per. The risotto should be glossy and flow­ing (add a lit­tle more chicken stock if nec­es­sary). Check the sea­son­ing then gar­nish with bal­samic and shaved Parmi­giano-reg­giano.

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