Duck Risotto

Name: Duck Risotto
Ingredients: 1/2 duck large, with innards, liver, gizzard, neck, heart; 1 cup steamed rice; 1 chorizo sausage diced; black olives to taste; coarse salt to taste

5 ingredients

6 steps

Ingredients

1/2 duck large, with innards, liver, gizzard, neck, heart
1 cup steamed rice
1 chorizo sausage diced
black olives to taste
coarse salt to taste

Directions

1

Preheat the oven to 350 F.
2

Cook the duck in a big pan and cover with water until fully submerged. Once cooked, remove, let cool, and chop the innards.
3

Place the pan with the water the duck cooked in and bring to the boil.
4

Place the steamed rice and a part of the chorizo sausage cut into small cubes. Season with salt.
5

Add all the duck and verify whether the rice is cooked.
6

Place on a platter and sprinkle with slices of chorizo and olives. Bake for about 20 minutes or until the chorizo is crispy.