Ingredients: duck leg confit, albario rice, olive oil, butter, garlic, onion, chicken stock, thyme, parmesan cheese, asparagus, pancetta, herb garnish.
Spice Level: not spicy
Size: 1 main course size portion
Storage: fresh product
Dietary: nut free
Great for: virtual meals with friends.
- heat duck for 10 minutes in the oven, rest for 5 minutes
- heat asparagus in the oven for 5 minutes
- heat stock in a saucepan over a medium heat, when stock is heated add risotto and stir through
- spoon risotto onto a plate and sprinkle parmesan, arrange duck on top, arrange asparagus on the side and scatter with pancetta shards
Please note all food items are prepared in our commercial kitchen where stringent cleaning processes are in place however food may come into contact with traces of gluten, seafood, nuts, eggs and other allergens. All care will be taken to avoid these substances as stated.