So recently Merv managed to score some smoked duck for me (thanks so much, Merv!), so I began hunting for ideas on what the heck to do with them. I had quite a few options, including pasta, pizza, risotto, and gumbo, but I decided to start with risotto, since both using smoked duck and making risotto would be a first for me. I’m quite fascinated by how risotto is made; by dousing the rice gradually with liquid, instead of the usual way of cooking rice which is to just throw all the water in and let it sit.
The risotto turned out great, rich with the flavors of the mushroom and Parmesan, and was excellent when paired with the duck. My only note to self is to make thinner slices next time. Definitely going to make again.
Smoked Duck Risotto
Ingredients
- 2 (8 ounce/227 gram) smoked duck breasts
- 40 grams dried shiitake mushrooms (cendawan bunga), soaked in 200 ml water for at least 8 hours
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 1/2 cups arborio OR sushi rice
- 2 chicken stock cubes
- 4 cups water
- 100 grams shiitake mushrooms, sliced
- 1 tablespoon unsalted butter
- 1/2 cup grated parmesan, plus more for garnish
- Fresh basil leaves for garnish
Directions
Remove the soaking dried mushrooms from the broth, rinse under running water to remove any stubborn grit, then thinly slice. Return the sliced mushrooms to the broth and set aside.
Heat the oil in a deep frying pan or shallow wide saucepan over a medium heat, and sauté the shallot and garlic until fragrant, 2 minutes. Stir in the rice and toast, stirring, for 1 to 2 minutes.
In a saucepan, bring the water to a boil, add the chicken stock cubes, stirring to dissolve, then keep warm. 
Add the hot chicken stock into the rice mixture, one ladle at a time, stirring occasionally, until all the liquid is absorbed. Repeat until all the stock has been absorbed and the rice is al dente. If rice is still firm, you may need to add a little more water or stock. Stir in the dried mushrooms including the soaking liquid, along with the sliced mushrooms and butter.
Heat a frying pan over medium high heat for 2 minutes, then place the smoked duck breasts, skin side down, for 2 minutes to crisp the skin. Allow to rest, and slice diagonally into 1/4-inch slices.
Stir the Parmesan cheese into the risotto and season to taste with black pepper.
Serve the risotto on warm plates, top with the sliced smoked duck, and garnish with the shaved Parmesan, a drizzle of good olive oil and basil.
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