This Portuguese duck risotto elevates classic creamy risotto with the addition of duck, ham, sausage, and orange zest.

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Ingredients

 
    • 1 tablespoon olive oil
    • 2 (1 1/4 lbs) duck legs, trimmed of excess fat
    • Kosher salt and freshly ground black pepper
    • 6 to 8 cups homemade chicken stock or low-sodium canned chicken broth
    • 3 ounces chouriço, linguiça, or dried-cured smoked Spanish chorizo, cut into 1/4-inch (6-mm) cubes
    • One (16-ounce) boneless moulard duck breast half
    • 1 small yellow onion, minced
    • 2 cups Portuguese Carolino or Italian Carnaroli or Arborio rice
    • 1/2 cup dry white wine
    • One (1/4-inch) thick slice presunto, Serrano ham, or prosciutto, excess fat removed and cut into 1/4-inch cubes
    • 2 tablespoons fresh orange juice
    • 1 tablespoon (1/2 oz) unsalted butter
    • Minced fresh flat-leaf parsley leaves, for garnish
    • 1 to 2 tablespoons grated orange zest, preferably organic, to taste

      Ingredients

       
        • 1 tablespoon olive oil
        • 2 (1 1/4 lbs) duck legs, trimmed of excess fat
        • Kosher salt and freshly ground black pepper
        • 6 to 8 cups homemade chicken stock or low-sodium canned chicken broth
        • 3 ounces chouriço, linguiça, or dried-cured smoked Spanish chorizo, cut into 1/4-inch (6-mm) cubes
        • One (16-ounce) boneless moulard duck breast half
        • 1 small yellow onion, minced
        • 2 cups Portuguese Carolino or Italian Carnaroli or Arborio rice
        • 1/2 cup dry white wine
        • One (1/4-inch) thick slice presunto, Serrano ham, or prosciutto, excess fat removed and cut into 1/4-inch cubes
        • 2 tablespoons fresh orange juice
        • 1 tablespoon (1/2 oz) unsalted butter
        • Minced fresh flat-leaf parsley leaves, for garnish
        • 1 to 2 tablespoons grated orange zest, preferably organic, to taste

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