Roast duck cous cous risotto with mixed mushrooms

(serves 3-4)

This is an interesting fusion recipe that was part of our roast duck adventures. It's pretty simple in that it really just uses the roast duck bones to make the broth, then israeli cous cous instead of rice as I find it both lighter to eat and faster to cook. If you are a roast duck fan, this smells absolutely sensational, is cheat-easy and a good alternative to the classic asian dishes you can do with it!

Prep time: 30min (or up to 2hrs for preparing the stock)
Cooking time: 30 min

Ingredients
1.5 C Israeli cous  cous
1/2 roast duck (whole)
3.5 C water
4 cloves garlic
1 medium brown onion
300-400g mixed mushrooms (oyster, button, enoki)
3 sprigs thyme
40g butter

Method
1. Debone the duck. Place the bones into a medium pot and add 3.5 C boiling water. Bring to the boil then simmer for at least 20-30min, or ideally for about 1-2hours.
2. Thinly slice the duck meat and set aside.
3. Finely dice the garlic and onion. Cut the mushrooms into thin slices.
4. In a frypan on medium heat, add 20g butter, then add onion and 2 garlic cloves. Sauté for 2-3 minutes until onions are translucent, then add in the cous cous and 3 C duck stock. Keep on low-medium heat for 15 minutes, stirring occasionally to ensure liquid is absorbing evenly.

5. In a separate frypan, heat the remaining butter on medium heat, then add in the garlic, thyme and mixed mushrooms. Saute for 5 minutes, seasoning with salt and pepper to taste.
6. After the mushrooms are softened, add half into the cous cous mixture and stir through. Add the duck meat into the remaining mushroom mixture and sauté until crisp!

7. Serve the risotto with crispy duck and mushroom on top!