RISOTTO WITH DUCK CONFIT AND NATURAL FOIE GRAS SAUCE

Imperia and Hofmann

Chef
  • Imperia and Hofmann

INGREDIENTS (2 PEOPLE)

- 2 pieces of Imperia Duck Confit

- 1 pack of Natural Duck Foie Gras Sauce Imperia

- 200 g of “bomba” rice (paella style rice)

- 1 leek, 2 carrots, 1 piece of celery

- ½ beef bouillon cube

- 2 litres of water

 

PREPARATION

Debone duck confit, cut vegetables into pieces and make a broth including half beef bouillon cube of meat. Cook the rice with confit and broth. In the end, add the Natural Duck Foie  gras Sauce Imperia so that the rice is creamy.