DUCK RISOTTO

Steps:

• When the skillet is hot, add the duck pieces, skin-side down and sear until lightly browned, about 5 minutes per side. Drain fat. Put in medium pot and add stock to cover, simmer, covered, over low heat 1 to 1 1/2 hours. 2. Meanwhile, drain fat add the sausage, and sauté about 5 minutes. Remove and wipe pan pull the meat from the bones, and shred into bite-size pieces. Spoon fat from the top add the remaining stock into the pot. Bring to a simmer 4 oven 160°F and slip in a cooling rack set on a baking sheet. 5. With a razor-sharp knife, score the skin of breast in a crosshatch pattern, do not cut into the flesh. Pat dry and season Heat a large dry skillet over medium-low heat, add the breast, skin-side down, and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don't rush this, sear the other side for 3 to 4 minutes. Put in oven. 6. Drain all but 3 tablespoons of fat from the skillet and heat over. Add onion,cook about 5 minutes. Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until absorbed. Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep adding stock, stirring, and cooking for 15 minutes. 7. Stir in meat, resume ladling, stirring, and cooking until the rice moves wave-like when mounded and is tender but offers just the slightest bit of resistance in the middle, 5 to 10 minutes more. Stir in the orange juice and butter and season. 8. Cut the breast crosswise into thin slices, serve in shallow bowls with risotto.