Sundried tomato and goat’s cheese risotto

METHOD
For the pâté:
Bone and skin the duckling, season with the spices and salt and leave in the refrigerator overnight to marinate.

Place the chopped shallot and garlic in a pan with a little fat and cook on low for 2-3 minutes. Add the duck and herbs, then wet with the Grand Marnier and flame, cook for 1 minute and add the white wine. Cook for further 3-4 minutes and pour in the fat. Turn the heat to the lowest setting and cook for 30 minutes.

When ready, blend the duck and the cooking liquid (discard the bay leaves) to a fine puree and set aside in a refrigerator to set for 3–4 hours.

For the risotto:
Melt the butter in a large heavy-bottomed saucepan, add the onion, garlic and rice and cook for 2–3 minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute.

Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked.

Fold in the sundried tomatoes and season with salt and freshly ground black pepper. Add the diced goat’s cheese and parmesan.

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