Instructions

1. 1

   **Season the Duck**: Generously season the duck leg quarters with salt and pepper.

2. 2

   **Sear the Duck**: Heat olive oil in a medium heavy-bottomed pot over medium-high heat. Sear the duck legs, skin-side down, until golden brown and crispy, about 5-7 minutes. Flip and cook for another 5 minutes. Remove and set aside.

3. 3

   **Sauté Aromatics**: In the same pot, add onions and garlic, sautéing until softened, about 2-3 minutes. Add mushrooms and cook for another 3-5 minutes until browned.

4. 4

   **Deglaze**: Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Let it simmer for about 2-3 minutes to reduce slightly.

5. 5

   **Braise**: Return the duck legs to the pot. Add chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and let it simmer for about 1 to 1.5 hours until the duck is tender and falling off the bone.

6. 6

   **Finish the Sauce**: Discard thyme and bay leaf, then stir in butter for a glossy finish. Adjust seasoning as needed.

7. 7

   **Heat Broth**: In a saucepan, bring the broth to a simmer. Keep it warm on low heat.

8. 8

   **Sauté Aromatics**: In a large pan, melt ½ tablespoon of butter over medium heat. Add onions and garlic, cooking until soft. Add sliced mushrooms and sauté until golden.

9. 9

   **Toast Rice**: Stir in Arborio rice, cooking for 1-2 minutes until lightly toasted.

10. 10

    **Add Wine**: Pour in the white wine (if using) and let it evaporate completely.

11. 11

    **Cook Risotto**: Begin adding warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process for about 15 minutes until the rice is creamy and al dente.

12. 12

    **Finish**: Stir in remaining butter and Parmesan cheese. Season with salt and pepper to taste. Garnish with parsley if desired.

13. 13

    **Preheat Oven**: Follow package instructions to preheat oven to 375°F (190°C).

14. 14

    **Prepare Rolls**: Unroll the crescent dough and separate into triangles. Sprinkle mozzarella cheese over the widest end of each triangle.

15. 15

    **Roll Up**: Carefully roll the triangles from wide to narrow, enclosing the cheese.

16. 16

    **Egg Wash**: (Optional) Beat the egg and brush it over the rolls for a golden finish. Sprinkle with Italian seasoning if desired.

17. 17

    **Bake**: Place on a baking sheet and bake according to package instructions, typically about 10-12 minutes until golden brown.