I decided that I would use the Milanese recipe as a base for duck confit risotto. I had some friends coming over for dinner, and thought this would be a perfect meal served with a simple salad, picked fresh from my garden. I unearthed a leg and thigh from their protective duck fat layer, wiped off the excess fat, and stuck these well preserved animal parts into a hot oven on my roasting rack. I wanted the skin to get nice and crispy, and it didn't disappoint.
Risotto is a dish that has to be done right, or else it's just some rice dish. It is very easy to overcook risotto, resulting in mushy, dense failure. I like to avoid failing most of the time, and would really like to get the basics down for this delicious dish. I put my patience hat on, and got to work. All of the ingredients, except for the parsley, which I grew, I purchased at Wheatsville, and a few were local, like the duck, butter, and the wine. The results were great, and the only critique I have, would be to use homemade stock rather than store bought. I didn't have any chicken stock on hand so I went with the Pacific brand chicken broth, which was an okay substitute, but I know that homemade stock would make this better.
I was really excited to get to use some of the duck confit. It tasted amazing, and the texture was sublime; supple, rich, and unctuous. The well crisped skin made a delicious garnish, and overall the dish was well received. After a few more attempts with this base recipe, I will share it, but for now, I'll share a nice vinaigrette recipe of my own. It is beautifully green, and healthful.
scales up easily
1 Tbsp hemp oil
2 Tbsp extra virgin olive oil
1 Tbsp champagne vinegar
1/4 tsp dijon mustard
1/4 tsp finely minced garlic
1/4 tsp finely minced shallots
Salt and white pepper to taste
Combine oils and set aside. In a small mixing bowl, add all other ingredients but the salt and pepper, mix. Slowly drizzle in the oil mixture, whisking to form the emulsion. Taste, and add salt and pepper to taste.