Ingredients:

Duck Confit Ingredients:

- 2 duck legs (or 1 whole duck leg-thigh portion)
- 2 tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 4-6 sprigs of fresh thyme
- 2-3 cloves of garlic, crushed
- Duck fat (enough to submerge the duck legs)

Wild Mushroom Risotto Ingredients:

- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup mixed wild mushrooms (such as chanterelles, porcini, or shiitake), cleaned and sliced
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish) 
 
 



Instructions:

Duck Confit:

1. Mix the kosher salt and black pepper in a small bowl. Rub the duck legs with the mixture, ensuring they are evenly coated. Add the crushed garlic and fresh thyme sprigs to the duck legs.

2. Place the duck legs in a container and cover them with plastic wrap. Refrigerate for 24 to 48 hours to let the flavours develop.

3. Preheat your oven to 225°F (110°C).

4. Rinse the duck legs under cold water to remove excess salt and pepper. Pat them dry with paper towels.

5. In an ovenproof dish or a deep baking pan, place the duck legs skin side down and add enough duck fat to submerge them completely. You can also use a mixture of duck fat and olive oil.

6. Cover the dish with foil or a lid and cook the duck legs in the preheated oven for about 3 to 4 hours, or until the meat is tender and falls off the bone.

Wild Mushroom Risotto:

1. In a saucepan, warm the chicken or vegetable broth over low heat, keeping it simmering throughout the cooking process.

2. In a separate large saucepan or skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onions and garlic, and sauté until they become translucent.

3. Add the Arborio rice to the pan and cook, stirring constantly, until it becomes slightly toasted.

4. Pour in the dry white wine and cook, stirring, until the liquid is absorbed.

5. Begin adding the simmering broth, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked to a creamy, al dente consistency. It should take about 18-20 minutes.

6. In a separate skillet, sauté the sliced wild mushrooms in the remaining tablespoon of butter until they are tender and slightly browned.

7. Once the risotto is ready, stir in the sautéed wild mushrooms and grated Parmesan cheese. Season with salt and pepper to taste.

To serve:

Plate a portion of the Wild Mushroom Risotto alongside a generous serving of the tender Duck Confit. Garnish with chopped fresh parsley for added colour and freshness.