David’s Duck Risotto

INGREDIENTS

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