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Duck & Asparagus Risotto

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •   4 Luv-a-Duck Fresh Duck Breasts
    •   4 cups (1 litre) Luv-a-Duck Duck Stock
    •   2 tbsp Luv-a-Duck Duck Fat
    •   1 brown onion, diced
    •   2 tsp garlic, crushed
    •   1 1⁄3 cup arborio rice
    •   1⁄2 cup white wine
    •   2 bunches asparagus, trimmed and cut into three
    •   1⁄3 cup grated Parmesan cheese
    •   Freshly ground black pepper


  1. Bring stock to the boil in a saucepan, reduce the heat and hold at a simmer.
  2. Heat duck fat in a medium pot over moderate heat and cook onion and garlic for 5 minutes or until soft. Add rice, stirring to coat the grains and toast for 1 minute or until rice is translucent. Pour in wine and simmer until almost evaporated. Stir in the stock, one ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20-25 minutes or until al dente. Add an extra ladle of stock with the asparagus and cook for 2 minutes until tender. Stir in Parmesan cheese and season with black pepper.
  3. Meanwhile, pre-heat oven to 190°C. Pat duck skin dry, score the skin and season with salt. In a medium pan over moderate heat, place the duck breasts skin side down into the pan for 5 minutes or until skin is golden. Turn the duck breast over and cook for a further 2 minutes.
  4. Remove from the pan and place on a lined baking tray. Roast the duck in the oven for 8-10 minutes, or to your liking. Remove from the oven and rest for 5 minutes before slicing. For best results, duck should be cooked medium rare.
  5. Spoon risotto into serving bowls and top with sliced duck, shaved Parmesan and extra black pepper.

This great family recipe is thanks to Luv-a-Duck Recipes at


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