4 little boys duck and porcini (removed from the skin)

• 150gm short grain rice
• 100ml red wine
• 350ml chicken stock
• 100gm fresh washed spinach
• 20gm Parmesan
• 20gm butter
• 1 small diced onion
• 1Tsp chopped parsley

Sweat onion in butter, add the rice and cook for a minute, add the red wine and cook until reduced
add the stock and cook rice until just cooked, add the duck sausages, parmesan, spinach and chopped parsley
season to taste and serve hot.

You may wish to add garlic and fresh mushrooms

Jeremy’s Suggestions

As a canapé or piping hot from the barbeque, these ‘little boys’ go well with a light champagnoise. Alternatively, slice them up and fold them through a fresh herb risotto to add delicious flavour and texture.

Jeremy’s Advice

little boys have been made with care. For best results cook them with the respect they deserve. No need to pierce the casings. Cook your little boys in a pan or grill using a medium heat for two – three minutes each side. Treat little boys like you would a quality steak, when ready they should spring back from a press test. Serve & enjoy.

Ingredients: Gluten Free

40% Duck meat, 40% Veal trim, 14.8% Pork fat, 5.2% dried ingredients including: salt, castor sugar, porcini powder, red wine, black pepper, garlic, parsley, Maltodextrine DE30 (1930) Oxy’ess U. Preservative 223 and antioxidant 319.
Note: Maltodextrine is actually a free flowing agent, natural sugar made from corn. Oxy’ess is a natural rosemary extract that inhibits micro growth, i.e it is a natural preservative.