What To Do With Leftover Duck

So after I had roasted my duck and dined on it with family, I was left a good amount of left over meat. When I googled "what to do with leftover duck" I was left feeling completely underwhelmed. So, I decided to explore the world of leftover duck on my own, and I came up with a really great recipe for duck risotto using a homemade duck stock.

Before we start, let me say a word about stock and risotto. People get intimidated by both of these dishes because they "hear" that it's hard. These dishes are not difficult--they are just time consuming. Don't confuse the two! However, since I cook a lot with leftover duck, and totally understand that you may be pressed for time and therefore unable to make duck stock and/or risotto, I have a very lovely duck pot pie recipe which you can access by clicking here.

Either way, enjoy!

Duck Stock! 


You've got the usual stock players here: celery, onion, bay leaf, carrots


And, of course, your lovely duck frame. 

Of course, you have already removed the bulk of the meat (which you are saving for that awesome risotto!) 


Put it all in a pot, like so.... 


Add your water, and then let her simmer for about 3 hours. What I have found with stock is that you want to take your time and allow the flavors to really mingle. 

Duck Risotto 


Remember that great duck fat you collected during the roasting? Well now's your chance to use it! 

2 dollops in the pan and you're good to go! 


Add the mushrooms to the fat


Add your abborio rice, and begin adding in the stock (which you have been keeping warm on the back burner!) 

Keep adding stock and stirring until the rice is tender and done 


Add that leftover duck to the finished risotto and stir it all together! 


Serve alongside some awesomely roasted brussel sprouts! 


For the stock, you will need: 

1 cooked duck frame, meat removed
2 celery stalks, cut into 2-3 pieces each 
1 onion, quartered and skin left on
1 bay leaf
2 carrots, cut into several pieces
6 cups of water
salt & pepper to taste 

Method

Put the ingredients in a soup pot (I like to use one with a lid) and bring them to a boil. 

Once boiling, reduce the heat to simmer, and allow the stock to simmer, covered, stirring occasionally. You will also want to skim the fat throughout the cooking process. (This is my least favorite part, but it's worth it!) Set the fat aside and then put it with the rest of your duck fat... did I mention it keeps for up to a month in the fridge?!) 

When the stock is done, use a strainer to strain the pieces from the broth. Discard the remaining veggies and duck frame. 

You should get about 5 cups of stock! 

For the risotto, you will need: 

Makes 2 main courses, or 4 side dishes

2 dollops duck fat
2 cloves garlic, minced
3 cups duck stock (kept warm on the stove)
1 cup white wine
Leftover duck meat, cut into bite sized pieces
5 ounces of mushrooms, sliced (this is totally negotiable. I love mushrooms, so I use a lot of them)
left over duck gravy (whatever you have will work)
1/2 cup abborio rice
Parmesan cheese, to garnish

Method:

Heat your duck fat over medium high heat until melted. Turn the pan to coat.

Add the garlic and the mushrooms to the pan and cook until the mushrooms begin to brown.

Add the rice to the pan and stir it to brown just a minute. Turn the heat to medium.

Add the wine to the rice and mushrooms, and stir as it absorbs into the rice. (Take your time with the risotto, and don't rush the absorption process by having the heat up too high.)

Begin adding the duck stock to the rice, one ladle full at a time, stirring all the while. Generally, I think it takes about 20-30 minutes to get all the stock to absorb and for the rice to cook through.

You will know when the rice is done because it will be soft. The best way to assess this? Taste it! If it's still got a crunch to it, it needs a little longer. Be patient.

When the rice is done add in your duck meat and gravy. Stir and let it cook a few minutes to heat it all the way through. Dish it out and top it with parmesan cheese!!!

YUM!

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