David’s Duck Risotto with Ham and Sausage

1. Heat the oil in a large skillet over medium-high heat. Season the duck legs well with salt and pepper. When the skillet is hot, add the duck pieces, skin-side down and sear until lightly browned, about 5 minutes per side. Drain the fat. Transfer the legs to a medium pot and add enough of the stock to cover, and then simmer, covered, over low heat, until the meat is tender, 1 to 1 1/2 hours.

2. Meanwhile, drain the duck fat from the skillet, add the sausage, and sauté the over medium heat until the fat is rendered, about 5 minutes. Remove with a slotted spoon to paper towels to drain and wipe out the skillet.

3. Transfer the duck legs to a plate. When cool enough to handle, remove the skin, pull the meat from the bones, and shred into bite-size pieces. Set aside. Spoon the fat from the top of the stock and add the remaining stock into the pot. Bring to a simmer over medium-low heat.

4. Heat the oven to 160°F and slip in a cooling rack set on a baking sheet.

5. With a razor-sharp knife, score the skin of the breast in a crosshatch pattern, being mindful not to cut into the flesh. Pat dry and season with salt and pepper. Heat a large dry skillet over medium-low heat, add the breast, skin-side down, and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don’t rush this. The last thing you want is a mouthful of chewy fat. Flip and sear the other side for 3 to 4 minutes. Transfer the duck to the rack in the oven to keep warm.

6. Drain all but 3 tablespoons of fat from the skillet and heat over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until absorbed. Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep up this rhythm of adding stock, stirring, and cooking for 15 minutes.

7. Stir in the ham, sausage, and the shredded pieces of duck into the risotto and resume ladling, stirring, and cooking until the rice moves wave-like when mounded and is tender but offers just the slightest bit of resistance in the middle, 5 to 10 minutes more. Stir in the orange juice and butter and season with salt and pepper to taste.

8. Cut the breast crosswise into thin slices. To serve, divide the risotto among shallow bowls and arrange the slices on top. Sprinkle with the parsley and orange zest. Rush to the table.