DUCK OR CHICKEN LEFTOVERS WITH RED WINE RISOTTO
2 tbsp butter
1 onion finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, crushed
300g rice (I always use Tastic Rice from South Africa, in the UK the South African shops all sell Tastic)
300ml red wine
1 litre chicken stock, hot
About 200g leftover duck shredded
250g pack chestnut mushrooms, thickly sliced
Handful flat-leaf parsley, chopped
Salt and pepper
Heat 1 tbsp butter in a wide saucepan with 1 tbsp oil, add the onion, carrots and celery. Cover and cook on low heat for 10 mins until soft. Put in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
Put all into a large microwave dish with a lid, stir in the hot stock. Put in the microwave at 300 or low covered and cook for about 25 mins. Allow to stand for minimum half an hour to allow all the liquid to absorb before opening.
Just before you are ready to eat, add the duck and stir, then cover for 3 mins and microwave on 750 for 3 mins. If the rice is a too dry then add a little water but this is unlikely. Meanwhile melt the remaining butter in a large pan, add the mushrooms and fry them on a high heat for about 3 mins. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.