Spicy Peking Duck Risotto

One last Duck recipe using the leftovers from the Peking Duck. Ok so Risotto isn't Chinese but I love Risotto and there were some leftovers to use up, so I came up with this recipe.

Ingredients
1 Tbsp (15 ml) Dried Shrimp / Crevettes sechées
25 g Mix of Dried Shitake and Black Mushrooms/ Mélange des champignons seches, Shitake et Noir
2 litres Spicy Duck Stock
1 Onion / Oignon
2 Cloves Garlic/ Gousse d'Ail
½ Red Pepper /Poivron Rouge
1 Fresh Chile / Piment 1 tsp (5 ml) Coriander Powder / Coriandre Moulu
1 tsp (5 ml) Cumin Powder / Cumin Moulu
1 Tbsp (15 ml) Olive Oil / Huile d'Olive
1 tsp (5 ml)  Sesame Oil / Huile de Sesame
250 g Arborio Rice / Riz Arborio1 Tbsp (15 ml) Fish Sauce (Nam Pla) / Sauce Poisson (Nam Pla)
1 Tbsp (15 ml) Soy Sauce / Sauce Soja
1 Tbsp (15 ml) Hoisin Sauce / Sauce d'huitres
100g Duck meat and skin from Peking Duck / Restes du Canard Peking Duck
2 Spring Onions / Oignons Tige 

Method

Take the dried shrimps and  mushrooms, place in a bowl, cover with warm waterand leave to soak.

Heat the stock in a large pot until simmering gently, turn down heat but keep it simmering.

Whilst the stock is heating chop and fry the onion, garlic, red pepper, chile, coriander and cumin in the mix of olive and sesame oils until nicely softened.

Remove from pan, leaving as much oil as possible in the pan...you can pour some back off, if there is too much with the veggies. Puree the spicy veg and reserve for later.

In the remaining oil fry the rice for a couple of mins, stirring constantly to avoid sticking. Once the rice is nicely coated with oil, add a couple of Tbsps of the stock, along with the fish, hoisin and soy sauces and stir well. As the liquid disappears start to add a ladle of stock at a time to the pan, stir regularly and ensure that you add more liquid as the rice gets dry. You want to keep the rice at a good simmer and keep adding liquid until the rice is cooked (I like it a bit al dente...about 16 - 18 mins for Arborio but it depends a lot on the rice used).

Once the rice is just about cooked to your liking, add the puree and soaked shrimp and mushrooms along with the liquid they were soaked in. Stir in over the heat until most of the liquor has gone, then remove from heat and cover the pan.

Heat a good 5 mm of oil in a frying pan or wok, quickly fry the chopped duck meat and skin at high temperature for one to two mins.

Serve the risotto with pieces of duck meat over the top accompanied by thin slices of spring onion.