Confit Duck risotto with leek & sweetcorn, duck crisp


2 Duck legs
250g goose or duck fat (or Lard if you cant get it)
Five spice
350g Arborio or carnoli rice
1 diced onion
Duck or chicken stock
Vegetable or Duck oil
1 Leek (Cut into dice)
1 Sweetcorn cooked & kernels removed (Or 1 tin!)
Salt & Pepper
25g butter

Confit Duck risotto with leek & sweetcorn, duck crisp

Place the ducks in a metal tray and rub with five spice & salt leave to marinade overnight Cover duck legs with fat and bake in a low oven for 3 hours 150C/130C fan gas mark 2 till the meat is falling of the bone.

Remove the ducks from the fat and drain the fat into a container for future use (Roast Spuds or save it for the next confit!)

Take the skin off in one piece then with your fingers shred the duck into little pieces.

To make the risotto
Melt the butter & fry off onions & rice till the butter coats and goes slightly coloured Slowly add the hot stock a ladle at a time until all the liquid is absorbed or the rice has just a bite to it, now add leeks & sweetcorn and cook for a further 2 minutes. Add the duck and stir in! Season to taste. (You could add a little cream cheese or a knob of butter at this point to make it richer)

For the duck skin crisp
Lightly salt both sides of the skin and between parchment paper fry the skin by placing another pan on top squeezing in down onto the skin (this should take around 2 minutes)