Risotto With Duck And Raspberries

Preparation:

Preparation: Cut the meat into very small pieces. Put the sage, garlic, juniper, a small piece of onion, celery and carrot in a saucepan; add 2 tablespoons of oil and fry gently. Add the meat, brown it, add salt and pepper, sprinkle with the wine and vinegar, flavor with the Worcestershire sauce and cook for a few minutes over high heat and uncovered. Pour half of the boiling broth, cover and cook for about 40 minutes. After 15 minutes, remove the aromatic vegetables. Fry the remaining chopped onion in a saucepan with 30 g of butter and 1 tablespoon of oil, add the rice, toast and continue to cook, adding more broth as it is absorbed and stirring often. About halfway through cooking, add the duck ragout and after a few minutes the raspberries, crushed with the prongs of a fork. Before removing from the heat, add a knob of butter and, to taste, a spoonful of fresh raspberries cut in half. For an even more special risotto, add 100 g of red currant juice to the duck ragout.