Rice fit with duck
Preparation 30 min, cooking 1 hour 35 min, medium difficulty
250 g of rice, 500 g of wild duck, 1/2 onion, 1 clove of garlic, 2 sprigs of savory, 80 g of butter, 3 tablespoons of breadcrumbs, 1/2 glass of wine white, 4 tablespoons of oil, extra virgin olive oil, salt and pepper
Clean the duck, flame it and pass it under cold water; then put it to boil in a liter of water with a pinch of salt, the clove of garlic and half an onion for about an hour, calculating the time from the beginning of the boil.
When it is short, drain the duck, strain the broth, degrease it and keep it warm, Peel the duck, remove the flesh and coarsely chop the meat.
In the meantime, put the broth back on the heat and, when it boils, add the rice and cook it al dente; then add the vinegar, 60 g of butter and the savory leaves and mix.
Grease and sprinkle half of the breadcrumbs on an ovenproof dish; then make a first layer with half of the risotto, a second layer with the duck pulp and a third with the remaining risotto; sprinkle with the remaining breadcrumbs and flaked butter and bake at 200 ° C for 15-20 minutes. Serve hot.