Risotto with Orange Duck: A Complete Protein Dish

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

Mmmm, juicy! That’s probably the first thing that comes to mind when you think about duck. Nothing better than a few slices sprinkled with orange juice…and, to make it an Italian affair, add some risotto there as well.

You often hear about duck meat not being lean, but in fact, it does benefit your diet through various nutrients meant to strengthen your tissues. Eating risotto with orange duck will boost your protein intake. It’s considered to be a complete protein meal, meaning that every single amino acid you need can be found in the duck meat. Proteins support your immune system and help your skin have a strong, nice and healthy look and feel.

What makes this risotto with orange duck recipe stand out is the white wine, which when deglazed, adds a distinct flavor which will make the dish a must-eat-all-the-time-I-come-to-visit-you one among your friends.

Risotto with orange duck has all the proteins you need for the day.

Risotto with Orange Duck

This risotto with Orange Duck recipe sounds more chinese than Italian, but you should try it.
4.50 from 2 votes
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Course: Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 966kcal


  • 400 grams short-grain rice
  • 400 grams duck minced meat
  • 1 glass of white wine
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 liter vegetable broth
  • 1 tablespoon extra virgin olive oil EVO
  • 1 Orange peel grated


  • Brown the meat of minced duck in a pan with a tablespoon of extra virgin olive oil.
  • Deglaze with the white wine, add salt and pepper and finish cooking for a few minutes.
  • In a saucepan, toast the rice and sprinkle the vegetable broth.
  • Add more broth, stirring constantly. Cook for about 15-20 minutes over low heat.
  • Finally, add the duck and grated orange peel.
  • Serve the rice adding the orange peels in tufts, the middle of the plate, and a pinch of black pepper. Add cheese to taste.
Calories: 966kcal | Carbohydrates: 85g | Protein: 19g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 1086mg | Potassium: 610mg | Fiber: 3g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 6.8mg | Calcium: 66mg | Iron: 4.7mg
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What did you think of this recipe? Would you try it again?

One Response to “Risotto with Orange Duck: A Complete Protein Dish”

  1. Kyle says:

    I love duck meat, I love orange juice and I love risotto… put everything together and it’s perfect for me! Thanks, nonna box.

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