Cranberry duck breasts

This duck risotto is a simple, satisfying dish that makes good use of boneless duck meat without turning dinner into a kitchen expedition. The duck is browned with onion and garlic, then simmered with Arborio rice, vegetable stock, spinach, mushrooms and olives until creamy and rich. Finish it with shaved Parmesan and cracked black pepper for an easy, hearty meal with a little wild-game elegance.

Serves: 4-6 people
Duration: 1 hour 45 minutes (oven), or 8 hours 15 minutes (slow cooker)

Ingredients

Method

1. Dust the duck breasts with flour and place them on top of the potatoes in a casserole dish or slow cooker.
2. Cut the onion through the centre from top to bottom, then cut each half into slices and add to the dish.
3. Combine the cranberry and soy sauces and add to the dish, along with the chilli flakes and raw sugar.
4. Pour in enough red wine (or water) to cover, then cook in a preheated 150C oven for 1½ hours or until tender. If cooking in a slow cooker, cook for about 8 hours.
5. Serve with crusty bread to mop up the juices.