Duck Confit & Mushroom Risotto

This decadent risotto is wonderful for the holidays, it’s rich and the perfect winter comfort food recipe! We love making it as a side dish for Christmas Eve dinner, it warms you right up. You can buy duck confit that is already made, it isn’t something that you need to make from scratch. If you buy it from a French butcher it will be perfection and no one will be able to tell the difference. If you’re a purist like us, we have included a recipe for duck confit below!



Duck Confit & Mushroom Risotto

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: medium
  • Recipe type: Main or Side Dish


  • 4 duck legs with thighs
  • 5 cups of duck fat
  • Salt and pepper
  • 480g (little over 2 cups) Arborio rice
  • 6 shallots, minced
  • 1 ¾ cup white wine
  • 8 ½ cups (2L) low sodium chicken stock
  • ½ cup butter, chilled cubes
  • ½ cup parmigiano
  • 400 g portobello mushrooms, sliced
  • ½ – 1 bunch asparagus, cut in 4
  • 4 confit duck legs
  • 4 thyme sprigs, discard stems
  • 4 cloves of garlic
  • Olive oil
  • Salt and pepper
  • 1½ cups almond slivers, toasted
  • 3 tbsp black truffle oil, optional


  1. DUCK CONFIT: Melt the duck fat in a small saucepan. Arrange the duck legs and thighs in a single layer, skin side up in a tight baking dish.
  2. Pour the fat over the duck until they are completely covered and cook in the oven at a slow simmer, occasionally bubbling but not boiling at 225 F for 2-3 hours
  3. Duck is tender when a fork can pull the meat off the bone. Shred the meat of the confit duck legs
  4. RISOTTO: Sautée mushrooms with olive oil over medium-high heat until they’ve browned. Season with fresh thyme leaves, garlic, and salt and pepper, cook for 2 minutes. Set aside
  5. Heat the chicken stock in a separate pot, and season with pepper
  6. In a separate deep skillet, drizzle olive oil and sweat the shallots until tender. Add rice until grains become translucent. Deglaze with white wine. Let the liquid completely evaporate
  7. Pour a cup of stock until it is absorbed, stirring frequently. Continue doing this for 20 minutes, the stock should be done and the risotto cooked al dente
  8. Stir in duck meat and mushrooms, and cook for 1 minute
  9. Add the parmigiano and the cubed butter, mix and adjust seasoning
  10. Serve with toasted almond slivers sprinkled on top, and truffle oil (optional)

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1 comment

  1. […] and decadence, therefore it comes to no surprise that our favourite holiday dish is our Duck Confit & Mushroom Risotto recipe. This side dish is rich and heavy, and trust us, it will keep you warm during the holidays. And […]

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