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Castle cook book

The works burger

Duck risotto

  • Roast duck legs until brown. Leave to cool then tear asunder.
  • Saute half a skinned andouille sausage or chorizo (definitely not hunters) in butter
  • Add onion and garlic and saute until soft, just browning
  • Add rice (one and a half cups allows dinner for two plus lunch for one, two and a half gives dinner for four) and blend in to absorb oil
  • Add real duck stock (or chicken) before the rice burns (and optional saffron)
  • Stir slowly and lovingly, adding more stock until rice nearly cooked
  • A few minutes before DR-hour, add torn duck and peas or diced zucchini
  • Serve slightly moist
Page last modified on January 05, 2012, at 01:53 PM