Jun 30, 2011

Goat Cheese Risotto and crispy Duck

Goat cheese risotto with thyme and honey glazed duck


  • 200 g Risotto Rice
  • 4 - 5 dl home made vegetable stock
  • 70 g Butter
  • 5 tbs soft goat cheese
  • 2 tbs fresh thyme
  • Salt, Pepper, white wine vinegar

For the duck:
  • 3 duck legs fresh
  • enough duck fat to cover the duck legs
  • 1 spring of thyme
  • 1 spring of rosemary
  • 3 bay leaves
  • kosher salt
  • 5 tbs soy sauce
  • 4 tbs honey
  • Salt and pepper
  1. Rub the duck legs with the kosher salt, thyme, bay leaves and rosemary, cover and keep in fridge over night
  2. Remove the salt form the duck legs, put the meat in a pot and cover with the warm duck fat
  3. Add the herbs
  4. Cook in the oven for 2-3 hours at 160 C
  5. Remove from oven and let the duck cool off in the fat
  6. Remove all the bones form the duck legs and shred the meat with your hands
  7. In a skillet, heat some some of the duck fat and sauttee the duck meat until brown and crispy
  8. Add the honey and soy sauce, season with some salt and pepper
Prepare the Risotto, add the goat cheese, the thyme and a dash of vinegar
Top off with the crispy duck.

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