Duck Risotto

Cook Time 1 hour using a pressure cooker

Servings 4

Ingredients

4 duck legs

2 onions, finely diced
2 celery stalks, finely diced
3 garlic cloves, roughly chopped
4 sage leaves, roughly chopped
1 tbsp tomato paste 
500ml white wine
1 small handful of dried porcini mushrooms (about 40g), rehydrated in 400ml warm water for 10 minutes
¼ cup crushed tomatoes
1 tbsp olive oil
300g risotto rice
1L vegetable or chicken stock, heated
30g butter
50g Parmesan, freshly grated 
Salt flakes and pepper

This recipe uses the Tefal Clipso Minut Duo Pressure Cooker

Method

Season the duck with salt and pepper. Heat a pressure cooker or pot over low heat, add the duck legs, skin-side down, and cook for 10 minutes until the fat starts to render. Turn and cook for a further 2–3 minutes. Remove the legs from the pan and drain most of the fat, leaving about 1 tablespoon.

Return the pan to medium heat, add half of the onion, all of the celery, garlic and sage and cook, stirring regularly, for 5–10 minutes until the vegetables are soft. Add the tomato paste and stir for 1–2 minutes, then pour in 300ml of the wine and stir to deglaze, and then cook off the alcohol for 2–3 minutes. Squeeze out the excess water from the mushrooms, reserve the soaking liquid and roughly chop the mushrooms. Add the mushrooms to the pan along with the tomatoes. Bring to the boil and then return the duck legs to the pan. Add half the reserved porcini liquid and season with salt and pepper. Cover with the pressure cooker lid. Lock it in place and cook in the oven for 40 minutes. If cooking in a regular pot, reduce the heat, cover with a lid and cook for two hours.

While the duck is cooking prepare the risotto. In a sauté pan, sweat off the remaining onion with the olive oil and cook until very soft. Now add the rice and stir to coat in the onion mixture. Add the remaining wine and allow the rice to completely absorb the liquid. Ladle by ladle add the hot stock and remaining porcini stock, allowing the rice to absorb the liquid each time over a medium heat. Stir each time after adding the liquid. This process should take about 20 minutes. Once cooked turn the heat off and incorporate the butter, followed by the Parmesan.

Once duck is cooked release the steam from the pressure cooker. Remove duck from pot and cool a little before pulling meat away from the bones. Discard the bones and skin. If oil has risen to the surface of the sauce, skim off. If it is a little thin, simply bring to the boil on the stovetop for 5–6 minutes to reduce and thicken. Return the duck to the sauce.

Place risotto on plates and top with the duck ragu.