Davids Duck Risotto

Ingredients

• 1 tbsp. Olive Oil
• 2 whole Duck Legs (about 1 1/4 Pounds) Trimmed Of Excess Fat
• Kosher Salt And Freshly Ground Black Pepper
• 8 c. Chicken Stock Or Low-sodium Chicken Broth
• 1 whole Boneless Duck Breast Half (about 12 Ounces)
• 3 oz. weight Smoked Spanish Sausage (I Used Chorizo) Cut Into 1/4 Inch Cubes
• 1 whole Small Yellow Onion, Minced
• 2 c. Arborio Rice
• 1/2 c. Dry White Wine
• 1/4 c. Serrano Ham Or Prosciutto, Cubed
• 2 tbsp. Fresh Orange Juice
• 1 tbsp. Unsalted Butter
• Minched Flat-leaf Parsley Leaves, For Garnish
• 2 tbsp. Grated Orange Zest

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