The Cottage Smallholder

Photo: Duck risotto with summer vegetables

I reckon that the best risottos contain a range of textures as well as combination of flavours, This risotto hits the mark on both fronts. We scoffed the lot – even I had seconds. But this could easily feed four, with a starter and a crisp green salad. As it only uses one duck breast this recipe is both economical and tastes divine.

At one stage this summer we had four ducks in the freezer. All free range and bought for a song as they were nearing their sell by date. Danny makes a wonderful roast duck stuffed with plums. If we cook this for a supper party there are just a few pickings on the carcass left but if he roasts it just for us we freeze the rich duck meat leftovers to pep up game pies or add to a risotto.

Duck breast risotto with summer vegetables recipe

Ingredients:

• I large cooked duck breast cubed 1 heaped teaspoonful of fresh marjoram (chopped)
• 4 mint leaves (chopped)
• 1 medium onion (chopped)
• 1 fat clove of garlic (chopped fine)
• 2 tablespoons of olive oil
• 150g of ripe tomatoes (chopped not deskinned)
• 170g of Arborio rice 600ml of hot stock (I used one chicken stock cube and one teaspoon of Marigold stock powder)
• 4 baby patty pan soft summer squash (sliced)
• 1 baby courgette (sliced fine)
• Chopped parsley to garnish
• Parmesan cheese

Method:

1. Heat the olive oil in a large heavy bottomed sauté pan. 
2. Gently fry the onion until it becomes translucent.
3. Add the Arborio rice and stir to coat the rice with the oil.
4. Add the chopped garlic and stir.
5. Add the chopped tomatoes, squash and herbs.
6. Add the hot stock about 200ml at a time and stir until it is absorbed.
7. When the rice is soft but still has a bite stir remove from the heat and stir in the chopped cooked duck and the sliced raw courgette. Cover the pan for five minutes to allow the meat to heat through and  the courgette to warm through yet still retain its crunch.
8. Sprinkle with grated parmesan cheese, garnish with parsley and serve.