This text is part of the special Pleasures notebook
Turkey isn’t the only bird we can enjoy at Thanksgiving. In Quebec, we have high-quality small game, such as duck, which are just waiting to appear on our plates. Chef Antoine Masson-Delisle, at the head of Antoine.ca, has created a truly autumnal recipe for duck confit, accompanied by a generous and comforting mushroom risotto.
For four servings
Preparation time: 1 hour
Cooking time: 25 to 30 minutes
Ingredients
• 4 confit duck legs
• 80 g (⅓ cup) butter + 160 g (⅔ cup)
• 125 g (½ cup) fresh oyster mushrooms
• 2 liters (8 cups) chicken broth
• 15 g (1 tbsp) mixture of dried wild mushrooms from Quebec
• 125 ml (½ cup) olive oil
• 1 white leek chopped
• 500 g (2 cups) arborio rice
• 250 ml (1 cup) white wine
• 1 pinch of saffron pistils
• 250 ml (1 cup) cheese Parmigiano Reggiano grated
• 125 ml (½ cup) 15% cooking cream
• Salt and pepper, to taste
• Young shoots to decorate
Preparation
For the duck
1. Preheat oven to 375°F (180°C)
2. Place the confit duck legs on a baking tray covered with parchment paper and bake for 25 minutes.
3. Remove from the oven and set aside.
For the oyster mushrooms
4. In a frying pan, melt the butter (80 g or ⅓ cup) and sauté the oyster mushrooms until lightly browned. Salt, pepper and set aside.
For the risotto
5. In a medium saucepan, heat the chicken broth and dried mushrooms until the liquid is simmering. Reduce the heat and continue cooking for 5 minutes.
6. Remove the mushrooms and chop them finely, then set aside. Keep the broth hot over low heat.
7. In a large saucepan, melt 80 g (⅓ cup) butter and olive oil over medium heat. Add the leek and cook for 3 minutes. Add the arborio rice and stir to coat it well, then add the white wine and saffron, and let reduce until there is almost no liquid left.
8. Add the hot broth, a ladle at a time. Let reduce until dry between each addition of broth. Repeat this operation until all the broth is incorporated into the rice (about 20 minutes).
9. Turn off the heat and add the cheese, cream, chopped mushrooms and the rest (80 g or ⅓ cup) of the butter. Add salt and pepper, mix well and set aside.
Service
In large bowls or deep plates, place a portion of risotto, then add oyster mushrooms and place a duck leg. Decorate with young shoots and serve.
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