Ingredients
- Par-cooked wild mushroom risotto
- Truffle oil & pecorino cheese
- 2 Taste of The Lakes confit duck legs
Method
- Preheat your oven to 180C
- Remove both duck legs from their pouch including the fat and place in a suitable oven proof dish
- Sprinkle the duck with salt and place in the oven( total cooking time for the duck will be 18 minutes)
- Bring a pan of water up to boil
- After the duck has had 6 minutes in the oven place the risotto pouch into the boiling water and turn down to simmer. Cook for 12 minutes
- After 15 minutes of cooking check that the duck legs are crisping up….if they don't appear to be turn the oven up
- Remove the risotto from the pan( be careful this will be hot) and plate up on two plates
- Remove the duck from the oven and place on top of the risotto
- Drizzle the cheese and truffle oil mix over the top and enjoy!
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