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Confit Duck Leg, Wild Mushroom & Truffle Oil Risotto


  • Par-cooked wild mushroom risotto
  • Truffle oil & pecorino cheese
  • 2 Taste of The Lakes confit duck legs


  1. Preheat your oven to 180C
  2. Remove both duck legs from their pouch including the fat and place in a suitable oven proof dish
  3. Sprinkle the duck with salt and place in the oven( total cooking time for the duck will be 18 minutes)
  4. Bring a pan of water up to boil
  5. 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
  6. After 15 minutes of cooking check that the duck legs are crisping up….if they don't appear to be turn the oven up
  7. Remove the risotto from the pan( be careful this will be hot) and plate up on two plates
  8. Remove the duck from the oven and place on top of the risotto
  9. Drizzle the cheese and truffle oil mix over the top and enjoy!

We would love to see what you have created at home so please share your creations....tag us in @devourdaily on Facebook & Instagram

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