Remember the roast duck I cooked last week? (See https://housegoeshome.com/2012/05/30/recipe-roast-duck-with-warm-red-cabbage-salad/ ) 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... Continue Reading →