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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Duck and lemon risotto with harissa

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of