Cooking time

Creamy Duck Confit and Garden Vegetable Risotto

  • Preparation : 30 minutes
  • Cooking : 30 minutes
  • Portions : 4


  • 2-3 Brome Lake confit duck legs (1 to 2 packages of 280 g)
  • 45 ml (3 tbsp) Brome Lake rendered duck fat or olive oil
  • 125 ml (½ cup) white onion, chopped
  • 125 ml (½ cup) carrot, cut into small cubes
  • 125 ml (½ cup) celery with leaves, cut into small pieces
  • 3 garlic cloves, coarsely chopped
  • 2.5 ml (1/2 tsp) dried thyme
  • 5 ml (1 tsp) dry mustard
  • 500 ml (2 cups) carnaroli or arborio rice
  • 125 ml (½ cup) white port or white wine
  • 1.5 l (6 cups) very hot duck or chicken stock
  • 250 ml (1 cup) frozen peas
  • 125 ml (½ cup) sundried tomatoes in oil, chopped
  • 150 g flavoured fresh cheese (Boursin-type)
  • 45 ml (3 tbsp) 15% or 35% cream
  • Salt and pepper


  1. Remove the skin from the duck legs and shred the meat with your fingers, using a fork if necessary. Set aside the duck meat in a bowl.

  2. In a large heavy-bottomed saucepan, sauté the onion, carrot, celery and garlic in duck fat for 2 minutes over medium heat. Add the thyme, dry mustard and the rice, and cook for 2 minutes while stirring. Add the port or white wine, and simmer until the liquid is almost completely evaporated.

  3. Add a ladle of hot broth and cook, stirring with a wooden spatula, until almost all the liquid is absorbed. Add another ladle of broth and repeat this operation a few times until the rice is creamy and tender, but still slightly “al dente.” The cooking time is approximately 20 minutes. Use only the liquid needed to cook the rice. If you run out of broth, use boiling water. Reduce the heat slightly if the rice begins to stick. About five minutes before the risotto is ready, add the peas, the sundried tomatoes and the shredded duck meat. Mix and continue cooking the risotto.

  4. Remove the risotto from the heat, and add the rest of the ingredients. Season with salt and pepper and mix well. Cover and let stand for 2 minutes. Serve immediately on hot plates and garnish with celery leaves.

Recipe developed by Nicolas Vallée, professional chef

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