Duck and lemon risotto with harissa

Name: Duck and lemon risotto with harissa
Yield: Serves 4
Cuisine: Australian
Ingredients: ½ cup lemon basil or basil leaves, torn; ½ teaspoon freshly ground black pepper; 1 teaspoon sea salt; 20 ml/¾ fl oz lemon juice; 125 ml/4 fl oz white wine; 400 g/12½ oz arborio rice; rind/zest of 2 lemons, blanched and minced; 1 fennel bulb, diced; 4 teaspoons Harissa; ½ cup lemon basil or basil leaves, torn; 1 X 2 kg/4½ lb duck, roasted or braised; 1.2 litres/38 fl oz White Chicken Stock; 1 tablespoon unsalted butter; 40 ml/1¼ fl oz fruity extra-virgin olive oil; 1 large brown onion, diced; 4 cloves garlic, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 X 2 kg/4½ lb duck, roasted or braised
1.2 litres/38

Oceania
Australia
Main course
Gluten-free

Method

Using your fingers, shred meat from duck and set aside. Discard skin, fat and bones.
Bring stock to boiling point, then reduce heat to a low simmer.
Heat butter and oil in a wide-based pan and fry onion, garlic and fennel until softened and beginning to colour. Add lemon rind. Stir in rice and fry gently until it is well coated with the aromatics. Add