Lemon Risotto with Roast Duck

Lemon and Roast Pumpkin Risotto with Duck

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As long as the pumpkin is kept to a small serving per portion in this risotto, it is a delicious accompaniment to roast duck as the lemon and sage is a nice foil for the fattiness of the duck.

Ingredients (for two people)

Lemon Risotto with Roast Duck
Lemon Risotto with Roast Duck

3 handfuls of arborio rice
1 litre of low FODMAP chicken stock (from powder or liquid) or try mine
a 1/3 glass white wine
a few sprigs of lemon thyme (or alternatively some dried lemon myrtle)
a dash of Cobram Estate lemon flavoured Olive oil
a dash of Cobram Estate garlic flavoured Olive oil
1/2 butternut pumpkin cut into cubes and roasted on an oven tray with a little garlic oil
a few fresh sage leaves – some cut up and three or four left whole
two pre-roasted duck Marylands – Luv a Duck in Australian sells these in the supermarket
Salt
Pepper
Parmesan or Pecorino (to grate over the top)

Method

Roast the pumpkin and let cool.

1 hour before you want to eat, place the duck marylands in a small dish in a preheated 180C oven and add a little extra chicken stock to that included in the pack.

Fry the rice gently in the flavoured garlic oil until translucent. Add the wine and cook off. Add the lemon thyme, the chopped sage leaves and two ladles of chicken stock. (You do not need to heat the chicken stock.) Keep adding chicken stock and stirring gently until the rice, when tasted, is almost cooked.

At this stage, add the pumpkin and gently stir it through the risotto. You can fry the sage leaves in some butter in a separate pan to make the crisp and use them as a garnish, or add them whole to the risotto at this stage. Keep stirring gently, adding a little more stock until the rice is cooked, but not mushy. Dress with the lemon flavoured olive oil to taste. It’s strong, so only use a little! Check for salt and pepper and add as needed.

Plate into two serves, garnish with the cooked sage leaves if used, and some fresh parmesan or pecorino. Place a roasted duck maryland on each plate.

A delicious combination of lemony sage risotto and rich duck. Yum!

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