Tuesday May 3
We boiled most of the smoked duck carcass for stock yesterday, along with a sliced onion, parsley, sage, thyme, and white peppercorns (didn't want to make it too like our usual chicken broth, which is flavored with celery tops, bay leaf, and black peppercorns). Once it had simmered for three or four hours, we picked the bones clean and reserved the duck meat. The soup was strained and settled in the pyrex pitcher in the fridge overnight, and we lifted the cold duckfat off the top to use in the risotto today.
Holt had the clever idea of nuking the broth in its pyrex pitcher to get it hot for the risotto. That way we could re-nuke as needed, and also eke it out with white wine and water.
In the meantime, we used the duckfat to fry a pound of sliced mushrooms, then set them aside and fried 2 shallots in the same wide pan. Then 1 2/3 cups of arborio rice went in to whiten for about 4 minutes, and we started the process of risotto-izing.
The mushrooms, duck meat, and a Tablespoon of chopped fresh thyme went in to re-warm at the end.
This smoky, creamy risotto went beautifully with a Clos la Coutale 2007 Cahors, 80% Malbec and 20% Merlot. Pretty elegant.