Recipe: Peking duck risotto

Remember the roast duck I cooked last week? (See ) I used the neck and wing tips to make duck stock and turned that into the base for risotto a few nights later. Risotto is sublime. Some people reckon it’s hard to make, but I’ve never – knock on wood – screwed it up. As long as you add your stock gradually and keep stirring you’ll be fine. This isn’t a traditional risotto, it has an Asian influence and you don’t stir any cheese through at the end. But it was delicious and thoroughly enjoyed by Husband, the Sprogs, my sister and my nephew. The duck breast was a teeny bit expensive at around $18 for 400g, but it’s so richly flavoured that the dish fed six people. Not bad value in the end!

Peking duck risotto

1.2 litres duck stock (or chicken will do just fine)

4 green onions, chopped

2 garlic cloves, crushed

2 cups arborio rice

1/4 cup Chinese rice wine

2 tablespoons kecap manis

1 tsp sesame oil

400g Luv-a-duck Peking duck breast (available from supermarkets), sliced

METHOD: Simmer the kecap manis, stock and wine in a saucepan. Heat oil in a heavy-based frying pan and sauté green onions and garlic until soft. Add arborio rice and cook, stirring, for two minutes. Add stock a ladleful at a time, stirring constantly, until rice is al-dente. Stir through duck and sesame oil and cover frying pan for 2 minutes before serving.

NOTE: If your kids have adventurous palates, add sliced, fresh shiitake mushrooms with the rice, and stir through steamed bok choy before serving.

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