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David's Duck Risotto with Ham and Sausage

David's Duck Risotto with Ham and Sausage Recipe

  • 1 Tablespoon Olive Oil
  • 2 whole Duck Legs (about 1 1/4 Pounds) Trimmed Of Excess Fat
  • Kosher Salt And Freshly Ground Black Pepper
  • 8 cups Chicken Stock Or Low-sodium Chicken Broth
  • 1 whole Boneless Duck Breast Half (about 12 Ounces)
  • 3 ounces, weight Smoked Spanish Sausage (I Used Chorizo) Cut Into 1/4 Inch Cubes
  • 1 whole Small Yellow Onion, Minced
  • 2 cups Arborio Rice
  • 1/2 cup Dry White Wine
  • 1/4 cup Serrano Ham Or Prosciutto, Cubed
  • 2 Tablespoons Fresh Orange Juice
  • 1 Tablespoon Unsalted Butter
  • Minched Flat-leaf Parsley Leaves, For Garnish
  • 2 Tablespoons Grated Orange Zest
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