Duck Ragù Risotto

Duck Ragù Risotto - Chef Works

Author: Chef Works Australia  


Duck Ragù Risotto

Luca Bianchi



  • Duck Ragù 4 serves for the risotto
  • Duck breast (chopped in very small cubes) 200g
  • Medium carrot 1/2
  • Extra virgin olive oil2 table spoon
  • Celery stalk (chopped) 1/2
  • Small brown onion (chopped)1/2
  • Can peeled cherry tomatoes 200g
  • Red wine 200ml
  • Sea salt to taste
  • Pepper to taste
  • Vegetable stock (keep some extra in case the ragù get to dry during the cooking process) 1.5lt
  • Herbs (rosemary, sage) 1/2 cup
  • Risotto serve 4 people
  • Duck ragù 200g
  • Rice 400g
  • Butter 150g
  • Parmesan 200g
  • Leeks 200g
  • Vegetable stock (keep some extra in case the risotto get to dry during the cooking process) 100ml
  • white wine 100ml
  • Sea salt to taste
  • Pepper to taste



Part 1
Shallow fry in a tall pan with evoo the chopped onions, carrot and celery.

Part 2
Add the cubes of duck breast and stir-fry.

Part 3
Pour the wine and let it evaporate..

Part 4
Add one can of peeled cherry tomatoes, vegetable stock, herbs, salt and pepper.

Cover and let it cook at lest for three hours.

Make sure the ragù does not get to dry, add stock if necessary.


Part 1
Shallow fry the leeks with 100g butter, add the rice and toast it for 2 min.

Part 2
Add the wine, until it evaporates.

Part 3
Add enough stock to just completely cover the rice.

Part 4
Leave to cook for 15 minutes, making sure the rice has enough stock without getting to dry.

Part 5
“MANTECARE” (stir vigorously) the rice with pasrmesan cheese and 50g of butter.

Part 6
Pour the rice in the plate, place on top the duck ragù, add more parmesan cheese to your like it.

Part 7
Serve and enjoy it.