Duck Confit over Black Truffle Risotto

Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes.

Add rice, 1 TBSP plain butter (2 TBSP for 4 servings), and a big pinch of salt (we used ½ tsp; 1 tsp for 4). Cook, stirring often, until rice is translucent, 1-2 minutes.

Add 1 cup simmering water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed.

Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

While risotto cooks, open package of duck* and drain off any excess liquid. Pat duck dry with paper towels. Season with salt and pepper.

Heat a drizzle of oil in a medium, preferably ovenproof, pan (large, preferably ovenproof, pan for 4 servings) over medium-high heat. Add duck, skin side down; cook until crisped and golden brown, 4-5 minutes.

Flip duck and transfer pan to oven. (TIP: If your pan isn’t ovenproof, transfer duck to a baking sheet.) Bake on top rack until duck is warmed through, 8-10 minutes.

Meanwhile, in a large bowl, whisk together sour cream, mustard, vinegar, ½ tsp sugar (1 tsp for 4 servings), a large drizzle of olive oil, salt, and pepper. Set aside until ready to serve.

Set aside until ready to serve.

Once rice cooks 25-30 minutes, add cream sauce base to pan with risotto; stir to combine. Cook until slightly thickened, 1 minute more.

Remove from heat; stir in truffle butter until melted and combined (for a subtler truffle flavor, use less truffle butter or simply replace with regular butter). TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.

Taste and season with salt and pepper.