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Risotto with Duck Confit and Asparagus

PREP TIME : 15 min
CHILLING TIME : 40 min
READY IN : 55 min
MAKES : 4
LEVEL OF DIFFICULTY : Average

Ingredients

  • 2 cups (500 ml) button mushrooms, sliced
  • 1/4 cup (60 ml) olive oil
  • 1/2 cup (125 ml) French shallots or onion, finely chopped
  • 1/4 cup (60 ml) butter
  • 1 cup (250 ml) Arborio rice
  • 1/2 cup (125 ml) white wine
  • 4 cups (1 L) Canabec duck stock or chicken broth, heated
  • 1/2 cup (125 ml) Parmesan cheese or any other strong cheese
  • 3 Canabec confit duck legs
  • Asparagus

Instructions

  1. Brown the shallots in butter. Stir in the rice to coat and cook one minute longer.
  2. Add the white wine and allow to evaporate almost completely, then add a ladle of the hot duck stock to the rice.
  3. Continue adding more hot duck stock, 1/2 cup (125 ml) at a time, stirring until completely absorbed before adding more stock (roughly 20 to 25 minutes of cooking time in total).
  4. Meanwhile, cut the asparagus into 1-inch pieces and quickly sauté in the duck fat. Add the mushrooms and continue sautéing until browned.
  5. When the rice has reached the desired consistency, add a final spoonful of duck stock and the confit duck legs. Continue cooking until all of the broth has been absorbed.
  6. Stir in the asparagus, mushrooms and parmesan cheese.
  7. Serve immediately with shavings of parmesan cheese on top.