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.