Roast Duck with Rice

Ingredients

• 2 roast ducks
• 200 g of Arborio rice
• 1 onion
• 2 carrots
• 1 red onion
• 100 ml of olive oil
• 200 ml of chicken broth
• 100 g of prosciutto crudo
• 100 g of speck
• salt and pepper to taste
• 200 ml of dry white wine
• 2 rosemary leaves
• 2 thyme leaves

Method

1. Prepare the onion, carrots, and red onion, slicing them thinly.
2. In a pan, heat the olive oil and sauté the vegetables until they turn golden brown.
3. Add the Arborio rice and fry for a couple of minutes, stirring constantly.
4. Pour in the dry white wine and let the alcohol evaporate.
5. Add the chicken broth, prosciutto crudo, and speck, stirring well.
6. Bring to a boil, then reduce the heat, cover, and simmer slowly for 20-25 minutes or until the rice is al dente.
7. Finally, add the rosemary and thyme leaves, stirring well.
8. Place the ducks on a baking tray and bake in the oven at 180°C for 1 hour or until the skin is crispy and golden brown.