Risotto with duck confit and leeks caramelized in beer

Risotto with duck confit and leeks caramelized in beer
  • Preparation 25 min
  • Cooking 45 min
  • Servings 4 to 6
  • Freezing Absolutely

I was craving a solid risotto so I made this risotto with duck confit and leeks caramelized in beer. It tastes different from others that I have made and what I love!

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Risotto with duck confit and leeks caramelized in beer

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Ingredients

  • 2 small white leeks, thinly sliced
  • Olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Provence herbs
  • 1/4 cup light brown beer by Le Marchand de Bonheur (or other light brown beer)
  • 2 cooked and hot duck legs confit, the flesh removed and coarsely chopped
  • Salt and pepper from the mill

Ingredients for the risotto

  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 2 cups arborio rice
  • 1 cup white wine
  • About 5 cups hot chicken broth + 1/2 cup at the end
  • 1 cup light dark beer by Le Marchand de Bonheur (or other light dark beer)
  • 1 cup grated Parmesan cheese + a little for serving
  • Fresh chopped parsley, for serving
  • Salt and pepper from the mill

Preparation

  • In a non-stick pan heated over low heat, put the leek whites and pour a good drizzle of olive oil. Season with salt and pepper. Cook for 7 to 8 minutes, stirring constantly. The leeks should not sear, lower the heat if this is the case. Add more oil as needed.
  • Add the balsamic vinegar and the Provence herbs and mix.
  • Add the beer, mix and cook for 3 to 4 minutes to reduce dry. Remove from the heat, add the duck and mix. Set side.
  • In a saucepan heated over medium-low heat, melt the butter and add the shallots. Cook for 2 to 3 minutes, stirring constantly.
  • Add the rice, mix well to coat and continue cooking for 1 minute. the white wine and mix. Let reduce dry. Season generously with salt and pepper.
  • Continue cooking, adding chicken broth, 3/4 cup at a time, letting it reduce dry each time. Very important to mix regularly. If the liquid absorbs or evaporates too quickly, lower the heat slightly. This cooking should take about 25-30 minutes. ***Add the cup of beer halfway through cooking.***
  • When the rice is al dente, remove from the heat, add the Parmesan and the duck confit mixture. Mix well.
  • Just before serving, add a ladle of chicken broth and mix lightly. Serve with plenty of fresh Parmesan!

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Domaine Danjou-Banessy La Truffière 2020
Languedoc-Roussillon, France
Produced by Danjou-Banessy, this magnificent Languedoc-Roussillon, Catalan coast is made up of Carignan at 45 %, Grenache at 45 %and Mourvèdre at 10 %. It is a seriously delicious wine, which is expressed on notes of ripe red fruits and fresh and dried herbs. It is elegant, fine and deep, its tannins are silky, and the finish is long and suave. A must on a duck risotto like this! See the product
ESB Vache Folle, 5.5%
Microbrasserie Charlevoix
Red beer of the extra special bitter type, this classic of the Charlevoix microbrewery will offer you aromas of toast, cereal, caramel and citrus. The toasted and cereal notes of beer will resonate with the red beer used for cooking leeks as well as that of the risotto. The notes of candied orange of this ESB will like each other with the flavor of the parmesan of the recipe. Quite sweet, it will support the creamy aspect of the dish. See the product
Risotto with duck confit and leeks caramelized in beer
Our sommeliers suggest
Domaine Danjou-Banessy La Truffière 2020
Languedoc-Roussillon, France
Produced by Danjou-Banessy, this magnificent Languedoc-Roussillon, Catalan coast is made up of Carignan at 45 %, Grenache at 45 %and Mourvèdre at 10 %. It is a seriously delicious wine, which is expressed on notes of ripe red fruits and fresh and dried herbs. It is elegant, fine and deep, its tannins are silky, and the finish is long and suave. A must on a duck risotto like this! See the product
ESB Vache Folle, 5.5%
Microbrasserie Charlevoix
Red beer of the extra special bitter type, this classic of the Charlevoix microbrewery will offer you aromas of toast, cereal, caramel and citrus. The toasted and cereal notes of beer will resonate with the red beer used for cooking leeks as well as that of the risotto. The notes of candied orange of this ESB will like each other with the flavor of the parmesan of the recipe. Quite sweet, it will support the creamy aspect of the dish. See the product

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