Smoked Duck Risotto

Ingredients (serves 2)

2 smoked duck breasts                                     
100g roasted red capsicum
150g mushrooms – enoki, shitaki or button                     
50g walnuts chopped roughly
200g spinach                                                                
½ onion diced
1 clove garlic chopped                                       
25g parmesan shaved & grated 
2-3 cups chicken stock                                     
¾ cup Arborio rice
15g butter

Method

Heat butter in pan, fry off mushrooms, sliced duck, onion and walnuts.

Then add garlic, capsicum, rice & stock ¾ cup at a time to simmer.

Season and continue to simmer adding more stock until al dente.

Finish by adding spinach and parmesan.

Serve garnished with extra shaved parmesan and cracked pepper

How to smoke duck breasts at home¹:

150g green tea
150g brown sugar
200g jasmine rice

Line a wok with foil. Mix tea, sugar and rice together and place on foil. Place duck directly on mixture or suspend above with a rack. Cover with lid of wok and turn on low heat until smoke starts to emerge (approx. 5 minutes). Cook further 15 minutes, turn off heat but continue to smoke another one hour. Remove duck from wok and discard smoking mixture. (Note: the duck still requires cooking).

^1. Note from the webmaster.