We love this classic Italian dish, as it goes very well with our Italian varietals.
For our recipe, we use arborio rice, but carnaroli works just as well. These short-grained rice
varieties can absorb a lot of liquid without becoming soggy.
It’s easy to roast duck in a sticky-sweet glaze of balsamic vinegar, honey and freshly squeezed lemon juice. But an even simpler way to enjoy roast duck with crispy golden skin is to roast the duck in the oven and then serve it with a drizzle of good-quality balsamic vinegar. You can also reserve the […]READ MORE...