Duck Confit Risotto

Duck legs cured for 2 days and sous vide at 170F/12h in duck fat. Miso risotto cooked for 5 minutes at high pressure in Instant Pot. SO RICH, and a definite UMAMI bomb.

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Two days cure? I usually only do mine for one. But I do love the risotto. Mmmmmm… Ohh… Next time try with some mushrooms if you like them. I always use duck stock now when I’m doing a portabella risotto. Just enhances the earthiness so much.

Haha, i was doing mushrooms but they were bad. Just an old batch from the store I guess. Omitted them.

That looks delicious! :heart_eyes:

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