After roasting a duck that came from this farm, I saved some meat and made a broth with the bones. The final product even tastier than the roast duck dinner. I used the duck broth, some of the meat, white wine, lots of wild mushrooms and some parmesan to give it loads of flavour. This would also be great without the duck, maybe using some chicken, or a vegetarian dish using vegetable broth instead.
Risotto isn’t difficult to make; it just takes some attention, as you need to stir it frequently and add the liquids slowly so it ends up with a nice creamy texture.
I found this recipe on the blog ‘Bossy Italian Wife.’ I changed the recipe a little by mixing some Parmesan into the risotto instead of just using it as a garnish. I also used wild mushrooms rather than button, but feel free to use what you can find or like. Also I didn’t have gravy to add to the risotto, but it was really good without it.
This makes two generous portions, or can be used as an appetizer for four people.
What you need:
- a few teaspoons of duck fat
- 2 cloves garlic, minced
- 3 cups duck stock (kept warm on the stove)
- 1 cup white wine
- some leftover duck meat, pulled apart with a fork or your hands
- 150 grams or more (5 ounces) mixed wild mushrooms, sliced
- 1/2 cup arborio rice
- 1/4 cup finely grated Parmesan cheese plus a little to garnish
What you do:
- Heat the duck fat at medium-high heat in a medium-sized pot.
- Add the garlic and mushrooms and cook until they begin to brown.
- Add the rice to the pot and stir it for about a minute, allowing it to brown. Turn the heat down to medium.
- Add the wine to the pot and stir until it is absorbed into the rice. Don’t rush this process. Some good music will allow you to enjoy the stirring, and you’ll end up with the best risotto.
- Add a ladle-full of stock to the rice, stirring until it is absorbed. Keep adding, stirring, allowing each portion of stock to be absorbed before adding more. It should take about 20-30 minutes to cook the rice completely. Towards the end of the cooking time, begin testing the rice by biting into a piece to see if it is done. If it is still crunchy, keep cooking.
- When the rice is done add the duck meat and Parmesan. Let the duck heat through, then serve immediately, topped with a little more Parmesan cheese.
This the duck that keeps on giving. It began as a roast duck, then was turned into this broth which was used to make a delicious mushroom and duck risotto, as well as a tomato soup. You could substitute chicken to make this if you don’t happen to have duck.
This recipe is as simple as putting everything in a pot to simmer for a number of hours, then giving it time to cool before refrigerating it.
Thanks again Tony, the Accidental Agrarian, for the duck!
What you need:
- 1 duck or chicken carcass
- 1 onion, cut in half
- 1 stalk celery
- 1 or 2 carrots
- 1 knob of ginger, sliced
- a few cloves of garlic
- 1 teaspoon peppercorns
- 2 pieces of star anise
- a bunch of parsley stems, if you have them
What you do:
- Put everything in a stock pot and cover with cold water. Bring it to a slow simmer and skim of any foam.
- Keep on a low simmer – just barely bubbling – for 3 to 4 hours, or more if you have the time.
- Strain off the liquid from the bones and vegetables and discard the solids. I use a fine sieve to do this, and line it with some cheesecloth if I want to keep all the fine bits out.
- Allow to cool to room temperature. I put the broth into canning jars and place them in a sink of cold water, changing the water when it gets warm. If it is cold enough outside I just put it out for the night.
- You can use it up or keep it for a few months in the freezer.
First of all, I must apologize to the friends I roasted a duck for in the past, and to the poor duck whose life was wasted because of my ignorance about how to properly cook it. Duck should be served medium-rare, not well done. I thought that since it is a bird I needed to cook it to well done, but duck is red meat and must not be overdone. Well done duck is tough and doesn’t taste very good, no matter how good your sauce is.
So recently I was fortunate enough to be given a beautiful duck to roast by Tony Funk. And a chance to redeem myself by cooking this duck properly. Thank you Tony!
After an aperitif of Lillet and sparkling water, I served slices of breast meat with roasted brussels sprouts and tomatoes, potatoes sarladaise, and a baguette and butter. Red wine accompanied.
The dinner was good, but the mushroom and duck risotto I made with the leftover duck and broth from the carcass was awesome!
The recipe for the roasted duck is from this site.
What you need:
- 1 duck – this one was a beautiful organic free-range Rouen, about 4 & 1/2 kg
- 1 lemon
- salt and pepper
- 2-3 celery stalks
- red wine (optional)
What you do:
- Bring the duck to room temperature before cooking. Preheat the oven to 450F.
- Use a needle or very sharp knife to pierce the fat all over the bird, without piercing the skin. This will allow the fat to be released, and leave a nice crispy skin.
- Cut the lemon into wedges and rub it all over the bird. Place the used wedges inside the cavity of the duck. Sprinkle salt all over the duck.
- Place the celery stalks in the bottom of a roasting pan and place the duck breast side up on top of them; this forms a raft for the duck so it does not sit in its own juices, and allows the skin to stay crisp.
- When the oven is completely heated, roast the duck for 25-45 minutes, until the breast meat reaches no more than 140-145F.
- Remove the duck from the oven and place on a cutting board. Tent it with foil and let it rest for at least 15 minutes before carving to keep the juices from running out when you cut it.
- If you want to make a sauce you can remove the celery and skim off most of the fat from the pan, then heat the pan drippings on the stove. Add about a tablespoon of flour and mix thoroughly, stirring on medium heat for a few minutes. You can add a little wine or stock if you wish. Season with salt and pepper.
Save the duck fat to fry or roast potatoes.