NITV's new cooking series On Country Kitchen mixes Indigenous culture, Western Australian produce and mouth-watering recipes.





Average: 2.6 (8 votes)


2 Duck breasts (skin on)

2 Garlic cloves

1 Lge White onion

1 cup Sliced mushrooms

50g Butter

50 mls Olive oil

2 cups Arborio rice

100mls Rice wine vinegar

100mls White wine

1 ltr Chicken stock

2 tsp Sesame oil

1/2 cup Shredded and washed Warrigal greens



Bowl - mixing

Chopping Board

Serving Tray/Bowl/Plate/Platter



Gas Cooker

Glass Bowls (ingredients)

Wooden Spoon(s)


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Rub duck fillets with 1 tsp of sesame oil and 1 tsp of olive oil. Sprinkle with sea salt and roast in a pre heated oven 160 degrees.
  2. Dice onions and garlic in a saucepan and fry them off in butter and oil until soft and translucent.
  3. Add the rice and fold through the mixture, coating the rice for a couple of minutes.
  4. Slowly add 500mls of chicken stock and let it slowly hydrate the rice. When absorbed, slowly incorporate the rest of the stock, stirring constantly and simmer until al dente.
  5. Fold through mushrooms and add the Warrigal greens. Remove duck from oven and rest.
  6. Cover the saucepan and let the risotto simmer for a further 5 minutes, adding stock if required.
  7. Slice duck fillet ready to lay onto risotto.
  8. Serve risotto in a bowl with the sliced roasted duck across it. Garnish and serve with crusty bread.