Duck and Orange Risotto.

Duck and Orange Risotto.

Duck and orange is a classic combination accumulated in one of the most famous dishes, Duck à l'Orange. This recipe takes inspiration from that world renowned dish. Risotto is a great winter warmer, it's filling, warming and stodgy in the best possible way. This meal combines juicy, crispy skinned duck and creamy risotto with delicious floral citrus flavour of an orange. Easy enough to be an everyday dish but certainly wouldn't look out of place as a dinner party meal.

Serves 3-4.

For the Duck.

2 duck breasts, season with

-salt and pepper.

Place the duck skin side down in a large, cold frying pan, without oil, place the pan on medium heat.

Cook for about 8 minutes on each side.

Remove the duck.

Leave to rest before slicing.

Discard the duck fat, leaving a tablespoon of fat.

Place the pan back on the heat, add

-1.2 litres chicken or vegetable stock.

Bring up to a gentle simmer.

Leave to cook for a couple of minutes or so.

For the risotto.

In a large saucepan, add

-2tbsp olive oil, with

-1 chopped onion,

-1 clove chopped garlic,

-2 rashers sliced bacon.

-salt and pepper.

Cook, stirring occasionally, on low-medium heat until softened, add

-400g risotto rice.

Cook, stirring constantly, to coat the rice, around a minute or so, add

-400ml white wine.

Stir until the rice has absorbed the liquid, add

-a ladle of chicken stock at a time.

Cook, stirring until the stock has been absorbed.

Repeat this process until all of stock is used or the rice is deliciously creamy.

The process should take 25 minutes, add

-zest and juice of 1 orange.

Stir well to combine.

Serve.