Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Goose | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Gizzard, heart and neck from 1 goose, washed
- 1 large leek, including an inch of green, cleaned
- carrots
- 6 cups cold water
- 1 teaspoon salt
- 6 black peppercorns
- 7 tablespoons rendered goose or duck fat
- 1 medium onion, finely chopped
- 1 cups arborio rice
- ½ pound white mushrooms, wiped clean, trimmed and sliced
- ¾ cup frozen petite peas, defrosted
- Salt and freshly ground pepper to taste
- Chopped flat-leaf parsley, to garnish
Directions
Combine gizzard, heart, neck, leek, carrots and cold water in a saucepan.
Add 1 teaspoon salt and peppercorns, and bring to a boil over high heat.
Turn heat down and simmer, partially covered, until meats are tender, about 1 hour. Keep piping hot.
Heat 5 tablespoons of the goose or duck fat in a heavy medium-size saucepan over medium heat.
Add onion and gently sauté until translucent.
Stir in rice, turning to coat all kernels, and cook until they turn opaque and begin to swell.
Pour all but ¼ cup of the hot stock through a strainer into rice, stir once, cover pan tightly, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
Meanwhile, heat the remaining 2 tablespoons goose or duck fat in a skillet over medium-high heat.
Stir in mushrooms and sauté until just limp.
Chop gizzard and heart into small pieces, and remove meat from neck. Keep meats warm in a little of the stock.
Stir peas, giblets and mushrooms into risotto.
Season with salt and pepper. Sprinkle with parsley and serve at once.
Category:Risotto Recipes
Category:Giblets Recipes
Category:Mushroom Recipes
Category:Pea Recipes
Category:Leek Recipes
Category:Carrot Recipes