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| Braised Duck with Mushroom Risotto |
| Serves 4 |
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| Ingredients for Duck |
4 large Duck Legs
1/2 cup diced Onion
1/2 cup diced Celery
1/2 cup diced Carrots
1/2 cup Kalamata Olives
1 cup Red Wine
2 C Beef Stock
4 sprigs of fresh Thyme
Salt and Pepper, to taste
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| Method for Duck |
| Combine all ingredients in a large casserole dish.
Cover with foil and braise in a 275-degree oven
for 2 to 2 1/2 hours, until duck is tender. |
| Ingredients for Risotto |
1 cup Arborio Rice
1/4 cup diced Onion
1/4 cup Celery
1 cup sliced Mushrooms
1/4 cup Olive Oil
3-4 cup Chicken Stock
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| Method for Risotto |
| In a large saucepan, sauté mushrooms, and then
add rice, onion and celery. Stirring constantly,
gradually add chicken stock until rice is creamy
and cooked through. (About 25 minutes). |
| To Plates |
| Serve duck over risotto in a large shallow bowl. |
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