Spiced Carrot Risotto, Skeaghanore Duck Hearts and Gizzards with Furikake Seasoning

Helena Hickey’s Skeaghanore duck from Ballydehob in west Cork is just an amazing product. In Greenes, we don’t like to waste any part of the bird so we love to use the offal – the tastier bits in our opinion. We also use some cracking carrots from Kilbrack Organic Farm in north Cork. All the components of this dish can be prepared the day before and then put together at the end, making it an easy home entertaining dish to do, leaving you plenty of time with your guests.

Serves 4


  • 3 tablespoons rapeseed oil
  • 400g duck hearts, trimmed
  • 400g duck gizzards, trimmed
  • Salt and pepper
  • 3 shallots, peeled and finely chopped
  • 1 clove garlic, crushed
  • 1 carrot, grated
  • 3 button mushrooms, sliced
  • 175ml red wine
  • 1 litre chicken stock
  • 1 teaspoon chopped thyme

For the par-cooked risotto

  • 3 tablespoons rapeseed oil
  • 1 clove garlic, crushed
  • 3 shallots, peeled and finely chopped
  • 300g arborio rice, washed and strained
  • 175ml white wine
  • Chopped thyme, stems removed
  • 1 litre vegetable stock, hot

For the carrots

  • 5 carrots, peeled
  • 100g butter
  • ½ teaspoon freshly ground cumin
  • 100ml water
  • Salt and pepper
  • 1 purple carrot, peeled
  • 1 yellow carrot, peeled

For the furikake seasoning

  • 2 tablespoons black and white sesame seeds, toasted
  • 1 tub dried mixed seaweed, such as Quilty
  • 2 tablespoons bonito flakes
  • 1 tablespoon tiny dried anchovies
  • 2 tablespoons dehydrated kale
  • 1 teaspoon sea salt
  • 1 teaspoon sugar

To serve

  • 10g butter
  • 500ml stock
  • Grated Parmesan cheese
  • Fresh coriander


  1. In a wide-rimmed saucepan, heat half the oil and brown the hearts and gizzards all over, adding a little salt and pepper at the end.
  2. Remove from the pot and add in the rest of the oil and sauté the rest of the veg and mushrooms gently until they start to colour. Add the hearts and gizzards back in and turn the heat up to full. Add the wine and cook until almost all the wine has evaporated. Add in the chicken stock, bring to a gentle simmer and cook for one hour with parchment paper sitting on top with a hole in the centre. Allow to cool in the liquid.
  3. To make the risotto, heat the oil in a pot, sauté the garlic and the shallots gently for about five minutes, or until softened but without colour. Remove from the pot and add the rice and toast over a medium-high heat, stirring constantly with a wooden spoon. Add wine and keep stirring.
  4. Once the rice has absorbed the wine, add the onions, garlic and thyme back in and add your first ladle of hot stock and a little bit of salt. Turn the heat down to a simmer. Keep adding stock and stirring, allowing the liquid to be absorbed before adding the next ladle of stock for about 7 minutes. Cool down until needed. This can be prepped 24 hours in advance.
  5. To make the carrots, cut four of the carrots into small chunks and sauté in the butter with the cumin over a medium heat for five minutes, stirring occasionally. Add the water and cook on a low heat until tender. Transfer to a blender and blend to a smooth purée, seasoning to taste with salt and white pepper. Keep warm or store in the fridge for up to three days.
  6. Peel strips off the remaining carrot with a vegetable peeler and keep in cold water. Chop the purple carrot into skinny discs and the yellow carrot into very small cubes. Keep in the cold water also.
  7. For the seasoning, combine all the ingredients together.
  8. Put the hearts and gizzards in a pot on low and leave to reheat.
  9. Sauté the yellow carrot cubes in the butter in a medium sized saucepan and add two-thirds of the stock. Bring to the boil, add the rice and the carrot purée and cook gently for five to five minutes until the rice is al dente. Add cheese to taste and readjust the seasoning.
  10. Divide the rice evenly into four bowls. Put four hearts and four gizzards on top of the rice in each bowl. Sprinkle with furikake seasoning and garnish with some carrot ribbons and purple carrot and coriander leaf.

TIP: The heart and gizzards can be stored in the fridge for up to three days. The furikake seasoning can be made well in advance and keeps for up to one month in an air-tight container.