David's Duck Risotto With Ham And Sausage

6 faves
More from this source
The Pioneer Woman
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 Tablespoon Olive Oil

2 whole Duck Legs (about 1 1/4 Pounds) Trimmed Of Excess Fat

Kosher Salt And Freshly Ground Black Pepper

8 cups Chicken Stock Or Low-sodium Chicken Broth

1 whole Boneless Duck Breast Half (about 12 Ounces)

3 ounces, weight Smoked Spanish Sausage (I Used Chorizo) Cut Into 1/4 Inch Cubes

1 whole Small Yellow Onion, Minced

2 cups Arborio Rice

1/2 cup Dry White Wine

1/4 cup Serrano Ham Or Prosciutto, Cubed

2 Tablespoons Fresh Orange Juice

1 Tablespoon Unsalted Butter

Minched Flat-leaf Parsley Leaves, For Garnish

2 Tablespoons Grated Orange Zest

You might also like

Duck And Pumpkin Risotto With Spicy Pumpkin Seeds
Martha Stewart
Duck With Black Olives And Black Olive Risotto
The Kitchn
Duck Confit Risotto With Butter & Sage
Fine Cooking
Risotto With Duck And White Balsamic Vinegar
The Bitten Word
Red Wine Risotto With Duck & Garlicky Mushrooms
BBC Good Food
Duck Breasts With Cider-Farro Risotto
Cooking Light
Duck Breasts On White Beans With Dandelion Greens
Los Angeles Times
Mallard Duck And Barley Risotto With Sunflower...
The Perennial Plate
Lulu's Wild Mushroom Risotto Cakes
Lulu Powers
Creamy Risotto-Style Brown Rice With Spring Gre...
Food Republic