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Duck Risotto Parmesan

This one pot recipe is an excellent way to utilize the scraps or trim for any game or waterfowl. Not much cleaning up especially good in hunting camp. Serve this risotto as an appetizer while using the breast as the entrée or main course. I also like to use a combination of rabbit and pheasant for this preparation. Good Cooking!


  • ½ lb Duck (waterfowl trim)
  • 1 c Buttermilk
  • 2 T Shallots minced
  • 1 T Garlic roasted
  • 1 c Wild Mushrooms Sliced
  • 2 T Oil
  • 2 T Butter
  • 1 c Risotto Rice (Arborio rice)
  • 3 c Chicken Broth (separate into 3 containers)
  • 2 T White Wine (optional)
  • 2 T Whole Soft Butter
  • ¼ c Parmesan Cheese
  • 1 T Fresh Thyme
  • Pnch Truffle Salt
  • Cracked Black Pepper


Using tender trim from any waterfowl, cut into med dice or small strips. Soak meat in the buttermilk for a couple hours, remove, rinse, and dry.

In sauce pan, sear meat in hot oil (batches) remove and reserve. Add shallots & garlic, cook until translucent, add mushrooms. Add whole soft butter, add rice and cook until all rice is coated with butter.

Combine the wine with the broth and add in three stages, cook each stage until all liquid has been absorbed. Stir continually to develop stickiness.

After third amount of liquid has been added, add the meat back into rice mixture, Stir and continue to cook until thick and pasty. The rice should be sticky and cooked thoroughly before finishing with butter, cheese, herbs, and top with cracked black pepper. If the rice is not fully cooked add more liquid. Serve immediately. The key to moist tender meat is to add the seared meat near the end of the preparation so the meat is not overcooked.

Substitutions: Use any preferred mushroom or combination of mushrooms. Substitute any tender cut of waterfowl, use more meat if so desired. Add rabbit, pheasant, or any tender cut of small game. Finish dish with your choice of chopped herb such as chervil or marjoram. Use fresh grated parmesan or Romano cheese. For a very creamy rich rice add some cream of half and half for the last 1/3 of the liquid.

Cooking Options: Use any tender trim or breast of waterfowl. Add asparagus tips for green color and flavor. Serve as appetizer or main course. If you choose to prepare ahead of time, cook 2/3 and stop, right before service, finish with last 1/3 broth and butter & herbs.

Notes: The buttermilk will remove blood and sweeten the meat. This is a one pot method meaning the dish should be completed from start to finish using one sauce pot.

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