Duck Risotto

I used up a frozen duck quarter that was in my fridge. When I thawed it I found it a bit stringy so I wanted to soak it in a flavorful liquid. I decided to shred the meat off the bones and then use the bones and skin for a sauce. This dish was surprisingly flavorful.

Ingredients:
For Duck "sauce":
1 duck quarter
1 carrot roughly chopped
2 celery stalks roughly chopped
1/4 onion roughly chopped
1 cup chicken stock
2 cups beef stock

For Dish:
1 cup arborio rice
4 cups beef or chicken stock
2 tbs butter
1/4 onion, roughly chopped
1 large shallot, chopped
2 tsp paprika
2 tsp oregano
1 tsp thyme
salt and pepper
1/2 cup grated parmesan cheese
4 large basil leaves, chopped

Directions:
1. Shred meat off duck bones. Set aside. Add olive oil into a pan and saute carrots, celery, and onion(1/4) until soft. Add duck bones and skin to pan and turn heat to medium. Allow to all cook together about 5-8 minutes. Add stocks and allow to simmer for 20 minutes over very low heat. Allow liquid to cool then strain and return to pan. Add duck meat and allow to soak at least 30 minutes.

2. To make the risotto saute the onion and shallots in some butter in a large pan while heating stock in a separate pan. Once onions are translucent add arborio rice. Toast for 2 minutes while stirring constantly. Add spices and stir. Slowly ladel in stock about 1/2-1 cup at a time. Stir constantly and once rice has absorbed first amount of stock. Continue doing this until rice is almost tender.

3. For the last 2 or 3 ladelfuls add the liquid you cooked the duck in (keep duck till end). Once this is absorbed and rice is tender add duck, cheese, and half of basil. Stir until duck is heated through

4. Pour into a bowl and top with a little more parmesan cheese and the reserved basil. Then ENJOY!