Saturday, December 14, 2013

Smoked Duck Risotto


Monday 9 December
As previously mentioned, on Saturday Barbara made a broth out of a bag of smoked duck and quail bones - the latter only a tiny handful, but we would hate to waste them.  After simmering for four hours, we cooled and strained the broth, picked the meat from the bones, and let the fat rise to the top in the fridge.

That allowed us to make our favorite smoked duck risotto, starting with a chopped quarter onion sautéed in butter (don't know why we didn't mention that last time), and ending with the scraps of meat, a shower of cheese, plus the parsley that made it into the fridge before the garden got covered in snow.

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