Wild Duck & Portobello Mushroom Risotto

Every quarter we share wild game recipes in Field & Game magazine, and we thought we'd bring back some as a reminder if you’re looking for dinner inspiration.

This Wild Duck & Portobello Mushroom Risotto starts with tender duck breasts, seared and finished with a touch of browned butter. Arborio rice is gently cooked in broth and white wine until creamy, while a mix of button and Portobello mushrooms, garlic, spring onions, and pancetta adds rich, earthy flavor. A sprinkle of parsley and a drizzle of truffle or garlic-infused oil bring it all together. Perfect for a special dinner at home, this risotto is sure to impress anyone at your table.

Ingredients

Wild Duck Breasts

• 2 ducks or 4 breasts, silver skin and bruising removed, brought to room temperature

Risotto

• 1 cup Arborio rice

• 6 sprigs thyme

• 1 white onion

• 1/4 cup Parmigiano Reggiano cheese

• 1 cup white wine

• 2 liters chicken stock

• 80 g butter

Mushrooms & Toppings

• 450 g white button mushrooms, thinly sliced

• 450 g Portobello mushrooms, thinly sliced

• 200 g pancetta, diced

• 10 sprigs parsley, finely chopped

• 2 garlic cloves, finely chopped

• 2 spring onions, thinly sliced

Preparation

Setting Up

1. In a frying pan, bring the broth to a boil, add the rice, and cook for 7 minutes.

2. Drain the rice carefully, keeping the broth.

3. Spread the rice on a large tray or plate to stop the cooking.

4. Chop the herbs, slice the onion and mushrooms, and grate the Parmesan.

5. Shred the duck legs confit.

Wild Duck Breasts

1. Cut the duck into strips and cook on low heat until rare. Baste with lightly browned butter, season to taste, and dice into bite-sized cubes.

2. Cover in foil and set aside until ready to add to the risotto.

Risotto

1. In a pan with olive oil, sweat the onion until soft and translucent. Add thyme and, at the last minute, the pancetta to soften.

2. Add the rice and white wine, cooking until fully absorbed.

3. Cover with the reserved broth and cook until absorbed. Repeat until rice is al dente.

4. While cooking the risotto, sauté garlic and mushrooms in a hot pan with olive oil for 4–6 minutes until browned. Add the duck confit to warm it through.

5. Remove the risotto from heat and stir in parsley.

Assembly

1. Place the risotto in a bowl and mix in Parmesan and a drizzle of truffle or garlic-infused oil.

2. Serve with a spoonful of risotto topped with mushrooms and duck breast.