Vanilla bean duck risotto

Duck Risotto

Packed with flavour, this versatile duck risotto will leave you coming back for more. Invite your friends to dinner and amaze them with this attractive, succulent meal.

400g risotto rice
2 duck breasts – roasted
2 large white onions – finely chopped
1 vanilla bean
1.2 litres warm chicken stock olive oil
2 cloves garlic – crushed
2 oranges
salt and pepper

Gently heat the onions, garlic and vanilla bean until the onions are transparent.

Add the rice and mix with the onion and oil until the rice is shiny.

Add one ladle of chicken stock and stir till the stock is absorbed. Keep adding a ladle at a time until all the stock is gone.
The risotto should be cooked, but still have a bite to it.

Shred the duck and fold through the cooked risotto.

Remove the vanilla bean and season with salt and pepper.

Got leftovers?
Add a tablespoon of dried cranberries for every 100g rice.
Roll the risotto into balls.
Crumb with panko and ground hazelnuts.
Deep fry and serve with your selection of dipping sauce.