Duck Risotto with Ham and Sausage
- 1 Tablespoon Olive Oil
- 2 whole Duck Legs (about 1 1/4 Pounds) Trimmed Of Excess Fat
- Kosher Salt And Freshly Ground Black Pepper
- 8 cups Chicken Stock Or Low-sodium Chicken Broth
- 1 whole Boneless Duck Breast Half (about 12 Ounces)
- 3 ounces, weight Smoked Spanish Sausage (I Used Chorizo) Cut Into 1/4 Inch Cubes
- 1 whole Small Yellow Onion, Minced
- 2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 1/4 cup Serrano Ham Or Prosciutto, Cubed
- 2 Tablespoons Fresh Orange Juice
- 1 Tablespoon Unsalted Butter
- Minched Flat-leaf Parsley Leaves, For Garnish
- 2 Tablespoons Grated Orange Zest
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Minched flat-leaf parsley, Leaves (1)
- Orange, Zest (2 Tablespoons)
- Yellow onion, whole Small (1)
- Meat
- Duck breast half (about 12 ounces), whole Boneless (1)
- Duck legs, whole (2)
- Serrano ham or prosciutto (1/4 cup)
Spanish sausage, Smoked (3 ounces)
- Canned Goods
- Chicken stock or low-sodium chicken broth (8 cups)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 Tablespoon)
- Pasta & Grains
- Arborio rice (2 cups)
- Drinks
- Orange juice, Fresh (2 Tablespoons)
- Dairy
- Butter, Unsalted (1 Tablespoon)
- Beer, Wine & Liquor
- White wine, Dry (1/2 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published August 3, 2011 (1 year ago).
36 people saved this recipe.
