Lavender-Infused Duck Confit with Saffron Risotto

Instructions

1. 1

   Rinse duck legs and pat dry. Season generously with salt and crushed black peppercorns. In a small saucepan, gently warm duck fat with dried lavender buds for 5 minutes, then let it steep off the heat for 15 minutes. Strain the fat to remove lavender.

   ~20 min
2. 2

   Place duck legs in a roasting pan, ensuring they are fully submerged in the infused duck fat. Cover with parchment paper and foil. Confit in an oven preheated to 275°F (135°C) for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone easily. Remove duck from fat and reserve fat. Crisp duck skin under broiler if desired.

   ~180 min
3. 3

   While duck is confiting, prepare the risotto. Finely chop shallots and garlic. In a medium saucepan, heat 2 tablespoons of the reserved duck fat over medium heat. Sauté shallots until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.

   ~10 min
4. 4

   Add Arborio rice to the saucepan and toast for 2 minutes, stirring constantly, until the edges of the grains are translucent. Pour in the white wine and stir until fully absorbed. Infuse saffron threads in a small amount of warm chicken broth.

   ~5 min
5. 5

   Begin adding the warm chicken broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente. Stir in the saffron-infused broth.

   ~20 min
6. 6

   Remove risotto from heat. Stir in grated Parmesan cheese and butter until smooth and creamy. Season with salt and pepper to taste. Stir in fresh chopped parsley.

   ~5 min
7. 7

   To serve, spoon a generous portion of saffron risotto onto each serving bowl. Top with a confited duck leg. Drizzle with a little of the reserved duck fat if desired.