Duck Leg and Truffle risotto

Be prepared this recipe is rich, creamy and delicious! If you like big flavours then this is the one for you. I had the Beetroot and Goats cheese risotto on my menu and a group asked me to come up with a meat based risotto and this was born!




100g Butter

1 White onion, finely chopped

1 Carrot, finely chopped

2 Cloves Garlic, minced

250g Arborio Rice

150ml White Wine

1.3litres Hot Chicken Stock

2 Duck Legs confited (Confit is a way of cooking duck legs slowly in its own fat. Salt the legs for 12-24 hours then wash and you can use duck, goose or regular fat and cook at 95 degrees for 3-4 hours)

1 Tblsp Truffle Paste (You can find this at shops like Farro or Nosh)

150g Mascarpone

Salt and Pepper to taste




  • 1. Melt butter in a large pot. Then add onion, carrot and garlic until they are softened.
  • 2. Then add the rice until the fat is absorbed and the rice is translucent.
  • 3. Deglaze the pot with the white wine and when almost completely reduced add 1/3 of the hot chicken stock.
  • 4. Whilst this is absorbing into the rice, take the skin off your duck and shred the meat and you can add this to the risotto at any time.
  • 5. Once the liquid is absorbed add the next 1/3 and repeat, with the final third be careful adding the rice as you don’t want it overcooked. You may not need it all.
  • 6. When the rice is cooked season with salt and pepper, add the truffle paste and mascarpone to finish.



NB You can now buy a new product in certain shops which is the duck already cooked if you don’t feel confident doing it yourself but it is fairly easy.