This is an extremely easy recipe and very enjoyable to make however the hardest part is getting hold of the fresh duck blood and not over-cooking either the risotto or the black pudding. 

I buy a lot of poultry from Gartmorn Farm in Perthshire. Roger and Sue, who run it, have always been brilliant at supplying different things to us. I often ask them to keep me all those little bits from different animals that no one else wants and I have also managed to persuade them to collect duck blood for me, which is why I've created this recipe for you today.

Remember my one rule about cooking; it's all about having fun! Each day make sure you try something new and share your culinary experiences with your friends and family. Take a step back from your normal routine and start experimenting with different flavours.

If you succeed in finding fresh duck blood send me some feedback…

Bon appétit!

  

 

Risotto au boudin de canard frais, oeuf de cane a la poele

Serves 4

Ingredients

For the black pudding;

2 onions, finely diced

120g boiled hard pork fat, finely diced

50g fresh duck blood

1 bay leaf

1 garlic clove

For the risotto

200g/300g Carnaroli rice

1 or 2 onions, very finely chopped

400ml chicken stock (warm)

150ml olive oil

150ml dry white wine

For the garnish

4 duck eggs

Green salad

Method

1.  With the black pudding, going slowly is essential. Start by sweating the diced onions in the goose fat or butter very, very slowly for about 20 minutes with the bay leaf and the garlic clove.

2.   Add in the diced pork fat and continue sweating and stirring for at least an hour, again going very slowly. Once the fat and the onions are cooked, set aside until needed. Get rid of any excess fat, as well as the bay leaf and the garlic.

3.  For the risotto, over a medium heat sweat the finely diced onions in the olive oil until golden and translucent. Add the rice and sweat again until the rice turns a golden colour.

4.   Pour the white wine over the risotto and reduce slowly until nearly dry. Pour in some of the warm stock, stirring all the time with a wooden spatula. Add more stock when the previous lot is absorbed, and keep doing so until the rice is cooked. Taste the risotto and adjust the seasoning, then set aside.

5.   To make the black pudding, start by returning the pan with the onions and fat to the stove over a medium heat. Add the blood. As it cooks, stir it with a rubber spatula (just like cooking a crème anglaise). This will take about 10 minutes. When the consistency is right and it is cooked (the black pudding should be hard but smooth), it is time to mix it with the rice, which will stop the cooking process. Taste, season and taste again.

6.   Fry the eggs in a separate non-stick frying pan.

7.   To serve, divide the risotto between four warm plates and add a pan-fried duck egg on top of each, along with some green salad around it.