Tempranillo Risotto with Crispy Duck and Fried Oregano

This is a very rich and satisfying risotto made with the full-bodied wine Tempranillo, from Spain. Why this red? I love the sound of it! Tempranillo. But any relatively inexpensive full-bodied wine will work well. The duck and skin are ground and sautéed until the bits of skin are crunchy and the duck is chewy. It’s got great bite. You’ll need to grind this meat; you can’t chop it in a food processor. If you don’t have a grinder, chop it by hand (freeze the skin for easier chopping) or ask