25 December 2012,22:35 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Trim all the duck meat and cut it into even sized cubes. Heat the oil in a large pan and fry the garlic and onions until soft and translucent.
  • Add the sage leaves and the duck , brown the meat all over. Raise the heat, then add the wine and mix thoroughly, allow the alcohol to burn off before mixing in the tomato puree, half the butter and the seasoning.
  • Cover and simmer until the duck is tender, occasionally add a little more wine or water to prevent sticking.
  • When the duck is cooked, add all the rice to the pan and stir thoroughly.
  • Begin to add the hot stock a ladleful at a time, stir constantly and allow the liquid to be absorbed by the rice before adding more.
  • When the risotto is creamy and the rice is still firm to the bite, remove it from the heat and stir in the remaining butter and the Parmigiano Reggiano.
  • Adjust the seasoning and cover. Leave to rest for 5 minutes, then transfer on to a warmed platter and serve at once.


  • 2 kg duck, preferably boned
  • 75 ml extra virgin olive oil
  • 2 garlic cloves, lightly crushed
  • 2 onions, finely chopped
  • 4 fresh sage leaves
  • 400 ml dry white wine
  • 1 tablespoon tomato puree
  • 100 grams unsalted butter
  • 500 grams Carnaroli rice
  • 2 litres rich duck stock, kept simmering
  • 50 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

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