Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 1 3/4 cups (350 g) short grained rice along the lines of Arborio, Vialone Nano, or Carnaroli
- 1/2 pound (250 g) skinned boned wild duck meat, taken from a young bird (breast meat will be best)
- 1/4 cup (50 g) unsalted butter
- A cup of ripe raspberries, crushed
- An onion
- A small rib of celery
- A 2 inch (5 cm) piece of carrot, peeled
- A leaf of fresh sage
- A clove of garlic
- A juniper berry
- A quart (liter) or more of simmering broth (unsalted bouillon, if need be)
- 4-5 tablespoons dry white wine, warmed
- A tablespoon of vinegar
- Olive oil
Put the sage, garlic, juniper, a slice of the onion, celery, and carrot in a casserole. Stir in two tablespoons of oil, and sauté for 3-5 minutes. Add the meat and continue cooking until it has browned.
Season it to taste with salt and pepper, sprinkle it with the wine and the vinegar, and cook the mixture uncovered over a brisk flame for a few minutes. Add a cup of boiling broth to the meat, reduce the heat, and simmer for 45 minutes, adding more broth if need be to keep it from drying out. After 15 minutes, remove and discard the herbs, including the carrot, onion, and celery.
When there is a little more than 10 minutes of simmering time left to the duck, mince the remaining onion and sauté it in a tablespoon each of butter and olive oil, in a high-sided pot. When the onion is lightly browned, add the rice. Continue sautéing for a few more minutes, and then gradually add the broth, a ladle full at a time, stirring frequently and waiting until the liquid is absorbed to add more. In all, it should take about 15 minutes for the rice to reach the chewy al dente stage of doneness.
When the rice is half cooked, stir in the duck ragú, and, just before it is done, the crushed raspberries.