1. Adjust the step of the recipe for your childrenTo respect the food preferences of our children, it's possible to adjust the recipe for them. Leave the mushrooms aside from the rice. Using two forks, shred the duck legs. Let your children garnish their risotto with the other ingredients.
2. SetupPreheat the oven to 400°F. Thinly slice the mushrooms and the leek. Zest the lemon. Chop the garlic. Put the dried mushrooms in a pot with 1 2P | 1.5 3P cup of water and heat over medium-low for 8-10 minutes to rehydrate them. Remove the mushrooms with tongs to keep the cooking water and add 2.5 2P | 3.5 3P cups of water to it with the broth cube.
3. Cook the mushroomsHeat a knob of butter in a large pan over medium heat. Cook the crimini mushrooms for 4-6 minutes until browned. Add salt and pepper. Remove from the pan.
4. Cook the duckPut the duck legs in a baking dish, skin side up. Cook in the oven for 13-15 minutes. Set the oven to broil and cook for 2-3 minutes for a crispy skin. Beware of splashing, duck fat can become very hot.
5. Start the risottoAdd the leek and garlic with a drizzle of oil to the pan. Cook for 2-3 minutes. Add salt and pepper. Add the rice, zest and rehydrated mushrooms and mix. Add the broth little by little while stirring constantly until the rice becomes creamy and all the broth has been used, about 20 minutes.
6. Plate your dishAdd the mushrooms, the thyme and the Grana Padano to the risotto and mix. Adjust seasoning to taste. Serve with the duck leg. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
2unitConfit Duck Leg
25gGrana Padano Cheese
1unitBeef Broth Cube(s)
15gDried Wild Mix Mushrooms
What you needbaking dish, pot, pan, tongs, wooden spoon