Roasted Duck with Shrimp, Asparagus and Baby Bella Mushroom Risotto

Roasted Duck

Cook Duck in a 200 degree oven for 5 hours 30 minutes.

Turn oven temperature up to 375 degrees and continue cooking duck another 30 to 40 minutes to brown and crisp the duck.

Risotto

1 1/2 cups chicken stock

½ cup half and half

1 cup Arborio Rice

2 Tbsp butter

6 baby bella mushrooms

1 lb asparagus cut into 1 ½ inch lengths

1/2 lb shrimp

1/2 cup chicken stock (to be added as needed during cooking process

Saute’ Shrimp, mushrooms and asparagus in the butter. Cook until tender .

Bring 1 ½ cups stock and half and half to a simmer add Arborio rice. When the liquid is absorbed if the rice is not cooked through stir in small amounts of extra stock until rice is cooked through. Stir in Shrimp, mushrooms and asparagus. Serve.