Duck Confit with Mushroom and Truffle Risotto
Tender, slow-cooked duck confit is paired with a creamy, earthy risotto infused with wild mushrooms and the luxurious aroma of truffle oil. This dish offers a sophisticated blend of rich, savory flavors and delicate textures.
Prep Time
180 min
Difficulty
Medium
Servings
4
Calories
750 kcal
Instructions
- 1
Rinse the duck legs and pat them dry. In a bowl, combine salt, crushed black peppercorns, smashed garlic cloves, and thyme sprigs. Rub this mixture all over the duck legs.
~10 min - 2
Place the seasoned duck legs in a deep oven-safe dish. Pour enough melted duck fat over the legs to completely submerge them. Cover the dish tightly with aluminum foil.
~5 min - 3
Preheat the oven to 300°F (150°C). Place the covered dish in the preheated oven and confit the duck for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
~180 min - 4
While the duck is confiting, prepare the risotto. Heat a medium saucepan over medium heat. Add a tablespoon of duck fat (rendered from the confit process) and sauté the shallots until softened, about 3-4 minutes.
~7 min - 5
Add the Arborio rice to the saucepan and toast for 1-2 minutes until the edges appear slightly translucent. Pour in the white wine and stir until it's almost completely absorbed.
~3 min - 6
Begin adding the warm broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Continue this process for about 15-20 minutes, or until the rice is creamy and al dente.
~20 min - 7
In a separate frying pan, sauté the sliced wild mushrooms in a little duck fat or butter until golden brown and tender, about 5-7 minutes. Season with salt and pepper.
~7 min - 8
Once the mushrooms are cooked, add them to the risotto. Stir in the grated Parmesan cheese and unsalted butter until well combined and the risotto is rich and creamy.
~3 min - 9
To serve, remove the duck legs from the confit fat and place them skin-side down in a hot frying pan or under a broiler until the skin is crispy and golden brown. This will take about 5-7 minutes.
~7 min - 10
Spoon a generous portion of the mushroom and truffle risotto onto each plate. Place a crispy duck confit leg on top of the risotto. Drizzle with truffle oil and garnish with fresh chopped parsley.
~5 min
Tips
- The duck confit can be made ahead of time and stored submerged in its fat in the refrigerator for up to a month. Reheat gently before crisping the skin.
- For an extra layer of flavor, use a mixture of different wild mushrooms in the risotto. Ensure your broth is kept warm throughout the risotto cooking process to maintain an even cooking temperature.
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