- Preheat the oven to 180°C. Place the duck pieces on a tray and place into the oven for 20-25 minutes.
- While the duck is in the oven, place the stock into a medium saucepan and place over a medium heat. Bring to a simmer, and then remove the pan from the heat and cover with a lid to keep hot.
- Add the olive oil to a large, heavy based saucepan, and place over a low heat. Add the garlic and onion and cook for 5 minutes or until the onion has softened, but be careful not to brown the garlic. Add the rice and stir to coat each grain of rice in the oil.
- Increase the heat to medium and add the wine. Simmer for 5 minutes or until the liquid has almost completely evaporated. Add a ladle of stock and stir until the rice absorbs all the liquid. Continue to add one ladle at a time, stirring constantly to ensure each ladle of stock is absorbed before adding another.
- When the rice is almost cooked, remove the duck from the oven. Use a fork to shred all the breast meat and transfer into a small bowl. Cover the leg and thighs with foil to keep warm.
- Once the rice is just cooked and all the stock has been absorbed, stir through the shredded duck and rocket. Remove the pan from the heat and stir through the Romano cheese and butter, and then season with salt and pepper. Cover the risotto with a lid and allow to sit for 2 minutes
- Serve the risotto immediately and top each serve with a duck leg or thigh.
- Chinese style ducks are available from some supermarkets, chinese food stores or take away restaurants.