Duck breast and rizotto with mushrooms

We love duck meat. Last year i raised 39 and they are all in the freezer now. Well not all of them anymore, the winter was long.

For this dish you need:

-2 duck breasts
-1 cup chopped leek
-1 cup rice
-10 mushrooms, cut in thin slices
-salt, pepper
-olive oil
-2-3 cups water, vegetable stock or chicken stock

   Cut the skin of the breast with fine cuts, just enough to not cut the meat of the breast. Put salt and pepper. Warm up very well a pan and put the breast with the skin down first. Let it to fry until it has a nice color. Flip it to the other side. Put the pan in to the hot oven for 8-10 minutes.
   Warm up 2-3tbs of olive oil into a pan. Add the leek and the mushrooms and sautee them for 2-3 minutes. Add the rice and cook it for 1 minute. Pour in the water (or the stock, if you use that), but just 1/2 cup at a time. Stir well. When the rise is almost done, turn off the fire and cover the pan with a lead. Let it like that for at least 10 minutes.
   Serve the duck breast with rizotto.