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.

Spicy Duck Stock

Faced with all my leftovers from my Peking Duck post, I thought what would be nicer than making up a batch of Spicy Duck Stock. I had reserved the organs and bits around the neck cut out during the preparation of the Peking Duck, so those and the carcass, stripped of any really useful meat, got chucked with a few extra ingredients into the stock pan.

Homemade stocks always add a little extra something to soup and sauces. Stocks are really easy to make and  freeze well, so there is no rush to use it all up quick. This spicy version can be used as a base stock for many asian style soups and sauces. I like using it for cooking rice....sort of asian style risottos, if you will allow me the liberty.... 

Ingredients......makes 2 litres


5 litres Water / D'eau
Carcass and Offal of 2kg Duck / Carcass et Abats d'un canard
1 Onion / Oignon
1 Shallot / Eschalote
1 Small Red Pepper / Petit Poivron Rouge
Handful Fresh Parsely / Poignée du Persil
Handful Fresh Basil / Poignée du Basilic
2 Tbsp Coriander Seed / Coriandre
1 Tbsp Cumin / Cumin
1 Tbsp Fresh Galangal / Galangal
1 Tbsp  Fresh Turmeric / Curcuma
2 Fresh Chiles / Piments
1 tsp Tamarind Paste /  Pate de Tamarind
1 tsp Salt / Sel
1 tsp Pepper / Poivre

Nice n easy does it...rough chop anything big and add all to stockpot. Bring to the boil, then simmer covered for 2 hrs then remove lid and reduce down to 2 litres. Skim the stock from time to time. Strain and crush/squeeze the dry (well soggy really) matter to get out as much juice as possible.

Leave to cool and store in fridge or freeze for later use.