Saturday, January 26, 2013

Smoked Duck Risotto


Saturday January 5
Over the holidays, we took just one of our duck carcasses (the other went into the freezer, as space in there is scarce) and simmered it slow-slow-slow with nothing but some fresh sage sprigs.  We ended up with 7 cups of broth, and used 6 of them (plus the fat from on top, to sauté the rice) to make a risotto with 1 1/2 cups of arborio rice. 
At the end we stirred in the duck shreds from the broth, and some fresh parsley and chervil from the garden. 
This is why we smoke ducks.

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