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Duck and wild berry risotto with mascarpone cheese
Ingredients
For the duck
- 1 duck leg
- 2 tbsp hoi-sin sauce
- 2 tbsp veg oil
- 1 tsp pepper corns
- 2 bay leaves
- ½ tsp 5 spice
For the risotto
- 1½ cups arborio rice
- 750ml chicken stock (Star)
- ½ cup Marsala
- 1 medium onion
- 2 cloves garlic
- 3 tbsp unsalted butter
- 1 tbsp vegetable oil
- 2 tbsp mascarpone cheese
- 3 tbsp mixed berries (frozen)
Method
Start this recipe by preparing the spice mix for the duck. Mix all the ingredients together and rub all over the duck leg. Place in a baking tray and cook at 160`c for 1½hrs. For the risotto, chop the onion, garlic and cook in oil and butter until they become transperant add the rice and stir for 2 minutes, add the marsala bring to the boil than stock and simmer until the rice liquid is absorbed. Flack the duck leg in small pcs and add to the rice, add the berries and stir on very low heat. Remove from heat and add the Mascarpone.
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