Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Duck Confit Risotto with Butter & Sage

Article Image
Martha Holmberg

Servings: four as a first course; two as a main course.

For this recipe you can make your own duck confit or buy it from a specialty store (such as D’Artagnan). The confit practically melts into the rice during cooking, adding to the creaminess of this risotto. If you’ve made a stock from the duck bones, use it here for added flavor depth. Remember, confit is salty, so don’t add any more salt until near the end.

Ingredients

  • 3 to 4 cups homemade or low-salt canned chicken broth or homemade duck stock
  • 1 Tbs. extra-virgin olive oil
  • 3 Tbs. unsalted butter
  • 2/3 cup finely minced onion or shallot
  • 1 cup raw Arborio or Carnaroli rice
  • 1 cup (packed) bite-size pieces duck confit  (from 1 leg and 1 breast, or 2 legs, or 2 breasts); skin removed
  • 6 large leaves fresh sage, cut into thin strips (about 1-1/2 Tbs.)
  • 1 cup dry white wine
  • 2/3 cup freshly grated Parmigiano-Reggiano; more to taste
  • Salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per side serving
      Calories (kcal) : 500
      Fat Calories (kcal): 230
      Fat (g): 25
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 60
      Sodium (mg): 920
      Carbohydrates (g): 45
      Fiber (g): 1
      Protein (g): 18

Preparation

  • In a small saucepan, bring the broth (or stock) to a boil. Reduce to a gentle simmer at medium-low heat.
  • In a medium-size, heavy saucepan, heat the olive oil and 2 Tbs. of the butter over medium-high heat. Once the butter melts, add the onion or shallot and cook, stirring constantly, until translucent and softened, 3 to 4 minutes. Add the rice, stirring constantly to coat well, and cook until the outside of the rice is translucent, about 2 minutes. Add 3/4 cup of the duck confit and  2 tsp. of the sage; stir to combine. Immediately raise the heat to high, add the wine, and cook, stirring, until most of the liquid has disappeared, about 2 minutes. Add enough broth to just cover the rice, about 1 cup. As soon as it simmers (which should be almost immediately), reduce the heat to low or medium low to maintain a steady but gentle simmer. Stir frequently and continue to add broth, a scant 1/2 cup at a time, as it’s absorbed by the rice.
  • After about 15 minutes, begin testing the rice for doneness. By this time, you should have added about 3 cups of the broth, and the rice should be creamy but slightly firm. Once the rice is tender to the bite with just a tiny white grain left in the center of the kernel, stir in the Parmigiano and the remaining 1 Tbs. butter. Season to taste with salt and pepper. Stir constantly until the cheese and butter are fully incorporated. Cook for another 1 minute, until the risotto is creamy but not runny. Remove from the heat. Serve immediately, garnished with the remaining confit and sage and more Parmigiano.

Reviews

Rate or Review

Reviews

  • User avater
    thebusychef | 05/26/2008

    It was ok. I love risotto and I love duck confit. Just not together.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks