Simply roast 2 duck
legs for 1½ hours at 160C/fan 140C/gas 3.
Heat 1 tbsp butter in a wide saucepan,
then add the onion, carrots and celery. Cover,
then gently cook for 10 mins until soft. Tip in
two-thirds of the garlic, fry for 1 min, turn up
the heat, then add the thyme and rice. Stir
for a few mins, then add the wine and let it
reduce to almost nothing.
Stir in the stock over a medium heat, ladle
by ladle, waiting for each addition to absorb
before adding the next. Keep the heat on
medium – too hot and the stock will
evaporate rather than be absorbed by the
rice. When the rice is creamy and justcooked,
take off the heat, add the duck,
then cover for 5 mins to heat through.
Melt the remaining butter in another wide
pan, add the mushrooms, then fry them on a
high heat for about 3 mins until golden. Add
the remaining garlic, fry for 1 min more, then
season. Stir the mushrooms into the risotto,
then scatter with parsley and serve.