The southwest of France is known for duck. duck liver, duck confit, duck breast and duck pate. On the market you can find almost every part of duck to whole ducks without the liver – the prized part – that people are currently buying to prepare their Christmas dinner.
I had some duck carcass left and turned it into a duck stock, with leek, onion, carrot, turnip, start aniseed, nutmeg and pepper. I stored this in empty apple juice bottles.
I had ordered pasta and rice from De Cecco in Italy and used some great Arborio rice and I grated some Parmesan. The combination was delicious.
I served the risotto with a grilled duck breast. Because I had to trim some of the fatty skin, I melted it in a small pan and then filtered it so that I could use the duck fat to prepare the risotto, instead of butter and oil.