Duck Risotto

by Veronica on July 7, 2011

We had a duck damage herself yesterday morning and somehow, she ended up with broken ribs and internal bleeding. I originally thought that it was a broken leg, but it doesn’t matter either way, when you’ve got a hurt duck, you need to put them down.

Sooner than I liked and in weather colder than I appreciated, I was catching and holding onto the poor thing, while Nathan did the deed. Five minutes later, she had splashed blood all over me, and I was ready to start cleaning her.

It’s been a while since we had to kill anything and I was shaky and cold as I dressed her out. It wasn’t until I had my hands inside her that I discovered the large blood clots and broken ribs.

I don’t like killing, but the pay off is so very worth it and we got to eat duck for two nights running.

Yesterday, I poached her, in a light veg stock, with some extra salt, onions, carrot, celery and garlic, saving the poaching stock for tonight.

I reduced down the stock until it was suitably flavoursome and then made a basic duck risotto, using the left over meat and veg from the stock, plus the stock itself. Nothing fancy, just delicious.

No photos because it wasn’t until some people asked for the recipe on twitter than I decided to blog it.


Duck stock, brought to a boil and reduced slightly.
Boiling water, in case the flavours get too intense
1/4 of cream
1 c of chopped cooked duck pieces.
the veg from the bottom of the stock from yesterday (I had garlic, onion, celery and carrot, all suitably duck flavoured)
a little less than 1 cup of arborio rice.
1 TB each oil and butter


Melt the oil and butter together and then add the rice. Cook until the rice is translucent and then add a ladleful of hot duck stock.

Stir until the stock is absorbed, and then add another ladleful. Stir.

Repeat until the rice is just about al dente, before adding in the cooked vegetables and duck meat. Somewhere in there, taste it and make sure the flavours aren’t too strong. If they are, use boiling water instead of stock for the final few ladles full.

Finish with the cream and serve with chopped parsley and Parmesan on top.


It also would have been nice with chopped mushrooms added, or with peas, or with other veg. I was working with what I had in my pantry and fridge, which was not very much.

Normally, if I hadn’t made the stock with veg in, I would saute off onion and garlic in the butter/oil mix, before adding the rice. You could also saute off the veg of your choice before starting the rice, adding it back in at the last moment.

The trick to good risotto is to stir, gently and constantly and to keep it simple. Finish with cream to loosen the grains of rice and season to taste.

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