Festival Recipe
DUCK RISOTTO WITH CABBAGE, SMITHWICKS AND SALAMI
Recipe by Paul Flynn
- Serves4
Ingredients
- 100g butter
- 1 onion, finely diced
- 2 garlic cloves, sliced
- 1 large sprig of fresh thyme
- 300g Arborio risotto rice
- a large glass of SMITHWICKS
- 600ml chicken stock
- 4 leaves of Savoy cabbage, shredded
- 2 confit duck legs, skin and bones removed and the meat shredded
- 80g Parmesan cheese, grated
- 50g sliced smoked salami, shredded
- 1 tbsp horseradish sauce
- extra virgin olive oil, for drizzling (optional)
Method
- Melt the butter in a heavy-based saucepan over a very low heat. When the butter starts to foam, add the onion, garlic and thyme. Cover and cook for 20 minutes, stirring once or twice.
- When the onion is soft and translucent, add the rice, then shortly after that, the Smithwicks. Let the rice absorb the wine for a minute or so, then add two-thirds of the stock. Bring to a simmer, making sure there is no rice around the side of the pot, then cook gently for 10 minutes, until the rice has absorbed all the stock.
- Add the cabbage and a little more stock and continue to cook until the stock has all been absorbed once more.
- Stirring more frequently now, add the remaining stock. Test the rice – there should still be a tiny bite. In total the rice should take around 20 minutes to cook. Stir in the duck, Parmesan, salami and horseradish.
- Season to taste and serve with a little extra Parmesan and a drizzle of good extra virgin olive oil on top if you wish. Notes Pair with Smithwick's Red Ale: This pairing is built into the recipe itself, with complementary malt and hop characteristics balancing the dish.
