Duck Risotto

1. 1

   Preheat the oven to 350 F.

2. 2

   Cook the duck in a big pan and cover with water until fully submerged. Once cooked, remove, let cool, and chop the innards.

3. 3

   Place the pan with the water the duck cooked in and bring to the boil.

4. 4

   Place the steamed rice and a part of the chorizo sausage cut into small cubes. Season with salt.

5. 5

   Add all the duck and verify whether the rice is cooked.

6. 6

   Place on a platter and sprinkle with slices of chorizo and olives. Bake for about 20 minutes or until the chorizo is crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.