Duck…duck…sausage! Wait, that’s not right. No wonder kids don’t let me hang out with them.
While this dish may not have goose in it, it does have 2x the duck, and includes andouille sausage, prosciutto, and risotto cooked in the duck fat drippings. So all in all, it’s pretty freaking amazing. Because if there’s one thing that’s better than duck, it’s duck fat. Mmm….
Oh, and if you somehow weren’t already drooling over this dish, the recipe comes from Ree over at the Pioneer Woman!!!
You will need:
- 1 tablespoon olive oil
- 2 whole duck legs (about 1 1/4 pounds) trimmed of excess fat
- kosher salt And freshly ground black pepper
- 8 cups chicken stock or low-sodium chicken broth
- 1 whole boneless duck breast half (about 12 ounces)
- 3 ounces, weight smoked spanish sausage (I used andouille) cut into 1/4 Inch cubes
- 1 whole small yellow onion, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1/4 cup serrano ham or prosciutto, cubed
- 2 tablespoons fresh orange juice
- 1 tablespoon unsalted butter
- minced flat-leaf parsley leaves
- 2 tablespoons grated orange zest
Heat the oil in a skillet. Salt and pepper both sides of the legs, then place them in the oil, fat side down. Sear for 5 minutes per side and then drain the duck fat from the skillet. Add enough broth to cover the legs and simmer for 1 to 1 1/2 hours. When they are done, remove the legs to a cutting board and pull the meat apart with forks, so you end up with delicious, shredded duck. Set aside.
In another skillet, saute the chopped sausage in the reserved duck fat for about 5 minutes. Drain on a paper towel. I recommend cutting up an extra sausage to snack on while you cook the rest of the meal, to keep you from eating all of the shredded duck.
Take your duck breast and carefully, with a super sharp knife, slice through the fat. DO NOT cut all the way into the meat! You want to just open it up to expand when it cooks.
Cook it in a skillet over medium-low heat, skin side down, for 10-15 minutes, and then flip it over. Drool. Cook for a few minutes on the reverse side, then place them on a baking sheet and pop into an oven set as low as you can (around 160°).
Now drain some duck fat from the skillet (not too much!!!) and throw in your chopped onion. Cook for 5 minutes until softened.
Now you add the risotto to the onions and cook for two minutes, while stirring. Always stirring! Add the white wine and stir some more. Add a ladle of the reserved chicken broth (remember we cooked the legs in it?), and stir. Add broth, and stir. Add broth, and stir. Let the risotto absorb the broth before adding more each time, and keep going until you get al dente bite to it.
Add the prosciutto and sausage. Add the orange zest and juice. And then, add the shredded duck.
Slice the duck breast and serve on top of a bed of risotto, and sprinkle with chopped parsley and more orange zest.
Remember that thick layer of duck fat on the breast? Yeah. It’s amazing. Like, eyes roll back in your head and you make embarrassing happy noises somewhere deep in your throat. It’s so crispy, and lovely…and sexy.
Because like it or not, duck is super sexy. And when served with this creamy, zesty risotto (also full of sexy duck!), you come up with a perfect date night meal.
So I’ll be honest here. This meal isn’t cheap. And it isn’t quick and easy. It’s one of those save for a special occasion to challenge yourself as a cook meals. And it’s not even that it’s especially difficult to make, it’s just that it takes awhile. And when you have to sit there for hours, smelling the incredible smells escaping from your skillet, it’s hard to patient.
Especially…when you start the meal at 7:00 pm. Because you’re an idiot. Like me.
Do the math. With all the cooking, simmering, stirring, and picture taking, we didn’t eat this beautiful meal until around 10:00 pm. Oops!
But…look at the duck fat! It’s so glorious! Definitely worth the wait.
A few notes:
1. Sorry about the lack of consistant posts recently. I’ve been hard at work at my new job, and I’m also in the final stages of getting my novel ready for publishing!!! I am looking at a release date early in September, and I’m always looking for people to read it and review it on Amazon. So if you’re interested in becoming my bestest friend ever, contact me! And I’ll keep you all posted about the release.
2. Is it ironic that while I’m writing about the sexiest duck dinner ever I have spaghettios sauce all over my face?