Duck Risotto

• 1 Tablespoon Olive Oil
• 2 whole Duck Legs (about 1 1/4 Pounds) Trimmed Of Excess Fat
• Kosher Salt And Freshly Ground Black Pepper
• 8 cups Chicken Stock Or Low-sodium Chicken Broth
• 1 whole Boneless Duck Breast Half (about 12 Ounces)
• 3 ounces, weight Smoked Spanish Sausage (I Used Chorizo) Cut Into 1/4 Inch Cubes
• 1 whole Small Yellow Onion, Minced
• 2 cups Arborio Rice
• 1/2 cup Dry White Wine
• 1/4 cup Serrano Ham Or Prosciutto, Cubed
• 2 Tablespoons Fresh Orange Juice
• 1 Tablespoon Unsalted Butter
• Minched Flat-leaf Parsley Leaves, For Garnish
• 2 Tablespoons Grated Orange Zest

1. When the skillet is hot, add the duck pieces, skin-side down and sear until lightly browned, about 5 minutes per side. Drain fat. Put in medium pot and add stock to cover, simmer, covered, over low heat 1 to 1 1/2 hours.
2. 2. Meanwhile, drain fat add the sausage, and saute about 5 minutes. Remove and wipe pan pull the meat from the bones, and shred into bite-size pieces. Spoon fat from the top add the remaining stock into the pot. Bring to a simmer
3. 4 oven 160u0b0F and slip in a cooling rack set on a baking sheet.
4. 5. With a razor-sharp knife, score the skin of breast in a crosshatch pattern, do not cut into the flesh. Pat dry and season Heat a large dry skillet over medium-low heat, add the breast, skin-side down, and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don't rush this, sear the other side for 3 to 4 minutes. Put in oven.
5. 6. Drain all but 3 tablespoons of fat from the skillet and heat over. Add onion,cook about 5 minutes. Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until absorbed. Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep adding stock, stirring, and cooking for 15 minutes.
6. 7. Stir in meat, resume ladling, stirring, and cooking until the rice moves wave-like when mounded and is tender but offers just the slightest bit of resistance in the middle, 5 to 10 minutes more. Stir in the orange juice and butter and season.
7. 8. Cut the breast crosswise into thin slices, serve in shallow bowls with risotto.

olive oil, fat, kosher salt, chicken, sausage, yellow onion, rice, white wine, serrano ham, orange juice, butter, parsley

Taken from www.epicurious.com/recipes/member/views/duck-risotto-50179161 (may not work)