Risotto with Duck Confit, Butter and Sage

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Risotto with Duck Confit, Butter and Sage


For this recipe you can make your own duck confit or buy it from a specialty store. The confit practically melts into the rice during cooking, adding to the creaminess of this risotto. If you’ve made a stock from the duck bones, use it here for added flavor depth. Remember, confit is salty, so don’t add any more salt until near the end.

Serves 4 as a first course; 2 as a main course.



3 to 4 cups homemade or low-salt canned chicken broth or homemade duck stock

1 Tbs. extra-virgin olive oil

3 Tbs. unsalted butter

2/3 cup finely minced onion or shallot

1 cup raw Arborio or Carnaroli rice

1 cup (packed) bite-size pieces duck confit

 - (from 1 leg and 1 breast, or 2 legs, or 2 breasts); skin removed

6 large leaves fresh sage, cut into thin strips (about 1-1/2 Tbs.)

1 cup dry white wine

2/3 cup freshly grated Parmigiano-Reggiano; more to taste

Salt and freshly ground black pepper



In a small saucepan, bring the broth (or stock) to a boil. Reduce to a gentle simmer at medium-low heat.

In a medium-size, heavy saucepan, heat the olive oil and 2 Tbs. of the butter over medium-high heat.

Once the butter melts, add the onion or shallot and cook, stirring constantly, until translucent and softened, 3 to 4 minutes.

Add the rice, stirring constantly to coat well, and cook until the outside of the rice is translucent, about 2 minutes.

Add 3/4 cup of the duck confit and  2 tsp. of the sage; stir to combine.

Immediately raise the heat to high, add the wine, and cook, stirring, until most of the liquid has disappeared, about 2 minutes.

Add enough broth to just cover the rice, about 1 cup.

As soon as it simmers (which should be almost immediately), reduce the heat to low or medium low to maintain a steady but gentle simmer.

Stir frequently and continue to add broth, a scant 1/2 cup at a time, as it’s absorbed by the rice.


After about 15 minutes, begin testing the rice for doneness.

By this time, you should have added about 3 cups of the broth, and the rice should be creamy but slightly firm.

Once the rice is tender to the bite with just a tiny white grain left in the center of the kernel, stir in the Parmigiano and the remaining 1 Tbs. butter.

Season to taste with salt and pepper.

Stir constantly until the cheese and butter are fully incorporated.

Cook for another 1 minute, until the risotto is creamy but not runny.

Remove from the heat.

Serve immediately, garnished with the remaining confit and sage and more Parmigiano.



Nutrition information (per serving): Size: per side serving, Calories (kcal): 500, Fat (kcal): 25, Fat Calories (g): 230, Saturated Fat (g): 12, Protein (g): 18, Monounsaturated Fat (g): 10, Carbohydrates (mg): 45, Polyunsaturated Fat (mg): 2, Sodium (g): 920, Cholesterol (g): 60, Fiber (g): 1.



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