I had a plea for duck leg risotto. First we rendered the duck legs in their own fat, discarding most of the fat. We sautéed local chanterelle mushrooms in local butter, and set them aside. Then we fried the risotto rice in butter and duck leg crispies, deglazing with a local white wine. Finally, we cooked the risotto in giblet stock leftover from Thanksgiving. Finish with peas and grated Parmesan cheese. YUM!!
Special thanks to Sylvia Hanratty for schooling us!! Also, we use their wood risotto stirring spoon for everything!
Thanks Hanratty Family!!