Did this last night, but it’s a pretty simple recipe that is both easy and tastes like a gourmet restaurant entree.
Simply make a basic risotto using onions, abrioio rice and chicken stock. Near the end of the risotto prep, add 1 duck leg confit per 2 servings, chopped with bones removed, and some small chopped mushrooms of your choice, and allow them to heat through. The fat of the confit will melt into your risotto and make an already creamy dish incredible.