Duck and red wine risotto

Ingredients: (serves 2)

1 duck leg

4 rashers of pancetta

1 red onion, finely diced

2 cloves of garlic, crushed

8 chestnut mushrooms, sliced

small handful of mixed greens (optional)

1 tbl sp fresh thyme leaves

risotto rice (1 cup full)

200ml chicken stock

glass of red wine

tea sp redcurrant jelly

salt and pepper

olive oil

• Slow roast the duck leg in advance. We did this the night before. Once cooked, remove the meat from the bone, shred the meat into bite size pieces and set aside.
• In a non-stick frying pan saute the pancetta, onion and garlic in a little olive oil. After 5 minutes or so add the sliced mushrooms and fresh thyme and allow the mushrooms to soften slightly.
• Add the rice and stir through thoroughly.
• Start to add the stock and wine (alternating between the two). Keep adding liquid until the rice is cooked.
• Once the rice is almost cooked add the shredded mixed greens, cooked duck, redcurrant jelly and season with salt and pepper.
• Allow to cook for another 5 minutes or so before serving.