Duck with Asian risotto

Braised duck leg

Ingredients

• 2 duck legs
• 2 onions
• 1 head garlic
• Spring onions
• Bay leaf
• Vegetable oil
• Salt
• Chicken stock

Method

1. To braise the duck legs. Heat vegetable oil in a pan medium heat.
2. Add onions thyme bay leave salt and garlic sweat for 5 mins. 
3. Add duck legs and enough chicken stock. 
4. Bring to the boil reduce gentle simmer. 
5. Place in the oven 160°C cook for 1-2 hours.  
6. Allow to cool in the liquid. Once cool, remove the knuckle and trim skin.

Duck breast

Ingredients

• 1 duck breast, skin still on
• Salt

Method

1. Pre-heat oven to 195°C. 
2. Score skin season all over with salt.
3. Place skin side down in a cold pan on medium heat without oil for 5 mins until golden brown.
4. Remove the fat and save for roast potatoes. 
5. Seal other side for 30 seconds.
6. Place in oven on a roasting tray and cook for 6 mins.

Asian risotto cake

Ingredients

• Coriander
• Vegetable oil
• Garlic
• Ginger
• Lemongrass
• Red chilli
• Arborio rice
• Mirin wine
• Vegetable stock
• Lime juice

Method

1. Heat oil in pan, add garlic, ginger, onions, lemongrass, chilli.
2. Cook medium heat the add rice and reduce heat.   
3. Cook for 2 mins and stir in mirin wine cook until no liquid is left,
4. Add the stock stirring continuously for approx 18 min until the rice is tender. 
5. Add lime juice. 
6. Season to taste. 

Beetroot purée

Ingredients

• Garlic
• Beetroot
• Chicken broth
• Salt
• Butter

Method

1. Simmer beetroot, garlic, broth and salt  in a heavy saucepan until the beetroot very tender.
2. Purée the mixture with butter in a food processor until smooth. 
3. Serve with a duck breast, braised leg and Asian risotto.