This just in: Duck fat makes anything and everything completely amazing! Or, to be more precise: amaaaaazing!
Eggplant and her Sweet Pea gave me their tried and true mushroom and leek risotto recipe almost a year ago and I have since made it about 20 times, often with slight variations. A couple of nights ago I made it again to nothing less than the utter the triumph I have come to expect when following this recipe. This time, I used duck fat along with the olive oil, and stock saved from the duck I roasted for my Urban Family Christmas in late December last year.
Just smelling the stock took me back to that night – my first home roasted duck and a fantastically fun evening. Tasting the finished risotto led to eyes rolling back in head, swiftly followed by second servings. The risotto is always delish but using homemade duck stock over carton chicken stock raises it to another level entirely.