Creamy Lemon Risotto with Duck confit
with peas and carrotsCalories
:
1036 kcalProtein
:
53.9g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Sulphites
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
Rich, savoury duck leg confit meets bright, refreshing citrus in this luxurious twist on a classic Italian comfort dish.
Ingredients
Serving amount
225 grams
Risotto Rice
300 grams
Confit Duck Leg
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
120 grams
Peas
50 grams
Cream Cheese
(Contains: Milk)
1 unit(s)
Onion
1 unit(s)
Carrot
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter (Optional)
Nutrition Values
Energy (kJ)4334 kJ
Energy (kcal)1036 kcal
Fat40 g
of which saturates13 g
Carbohydrate123.5 g
of which sugars14.3 g
Dietary Fiber7.3 g
Protein53.9 g
Salt6.1 g
Potassium141.3 mg
Calcium25 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the carrot and cut in half lengthways. Slice into ½ cm thick half-moons (no need to peel).
- Halve, peel and chop the onion into small pieces.
- Zest and cut the lemon into wedges.
2
- Pour 1000ml water (per 2P) into a pot.
- Add the stock and white wine stock powder, then bring to the boil and stir to dissolve.
- Allow to simmer over low heat.
3
- Remove the confit duck legs from their packaging.
- Place onto a lined baking tray, skin-side up, and season with salt and pepper.
- When the oven is hot, roast on the top shelf for 20-22 mins. IMPORTANT: Ensure the duck is piping hot throughout.
4
- Place a large pot over medium heat with a knob of butter and a drizzle of oil.
- Add the onion and carrot.
- Fry until softened, 6-7 mins.
- Add the risotto rice to the pot and cook over medium-low heat until the edges of the rice are translucent, stirring occasionally, 2-3 mins.
5
- Stir in a ladle of your stock. When it's been absorbed by the rice, stir in another ladle.
- Keep the pot on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins, and your risotto is done when your rice is al dente.
- Stir through the cream cheese, lemon zest and peas for the final 2-3 mins.
- Add a splash of water to loosen if needed. Season to taste with a generous squeeze of lemon juice, salt and pepper.
6
- Divide the risotto between bowls.
- Top with the roasted duck leg.
- Serve with any remaining lemon wedges alongside.
