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Serves 4-6

Ingredients:

RISOTTO
2 C Aborio Rice
1 Tbls. Extra Virgin Olive Oil
2 Tbls. Butter (unsalted)
2 ea Spanish White Onion (diced)
½ C White Wine
6 C Vegetable Stock
1½ C Acorn Squash (large dice & roasted)
1 C Shishito Peppers (roasted)
½ C Mascarpone Cheese
½ C Grated Grana Padano
Salt & Pepper to Taste

DUCK CONFIT
4 ea Duck Legs (for confit)
6 ea Garlic Cloves (peeled)
1 ea Orange (only rind peeled thinly)
3 ea Rosemary (sprigs)
3 ea Thyme (sprigs)
3 ea Sage (sprigs)
5 ea Star Anise (pcs.)
6 ea Clove (pcs.)
Vegetable Oil as Needed
Salt & Pepper to taste

CRANBERRY GASTRIQUE
2 C Dried Cranberries
1 C Hot Water
¼ C Champagne Vinegar
Salt & Pepper to Taste

Directions for the Risotto:

1. In a large sauté pan, melt the butter with the olive oil, once it is melted and hot sauté the onion until translucent.
2. Add the Aborio Rice and toast it, stirring constantly for 2 min. Add the white wine and cook until the wine is completely evaporated.
3. Add 2 C. of the vegetable stock & cook stirring constantly until the stock is evaporated. Add more stock ½ C. at a time letting it get absorbed before adding the next one. Continue this process until the rice is tender but still has a little bit of a bite to it about 18-20 min.
4. To finish the risotto add the Acorn Squash and Shishito Peppers, cooking these into the risotto to add depth of flavor
5. To finish he risotto add the mascarpone cheese & parmesan, cooking the cheeses into the risotto to make it real creamy, continue to cook until risotto is holding firm
6. Place risotto evening onto plates & top with the crispy Duck Confit
7. Garnish plate with Cranberry Gastrique & diced Chives

Directions for the Duck Confit:

1. Add all ingredients into pot deep enough to cover all the duck legs with all the ingredients. Pot needs to be oven safe
2. Wrap top of pot with plastic wrap to seal
3. Wrap top of pot with aluminum foil to seal the plastic wrap
4. Place in oven at 275 degrees & slow cook for approximately 3 ½ hours
5. Unwrap pot to check on duck legs the meat should be shrinking off the bone by about an inch & the meat should tender to touch, falling off he bone
6. Let duck cook down in oil
7. Once at room temperature carefully remove meat from bone leaving it in large pieces
8. Separate it into 4 equal portions
9. Using a hot skillet with a little bit of the oil used to make the duck confit sear the the duck confit so that it is crispy on the outside but still tender in the middle
10. Serve duck after it has been seared

Directions for the Cranberry Gastrique:

1. Using a vitamix place the cranberries & the hot water in together & start to puree until it turns smooth
2. Add the champagne vinegar & continue to puree until completely smooth
3. Season to taste with salt & pepper
4. If it is to thick add a little more hot water
5. Drizzle sauce onto duck confit

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