Put ducks in stock and bring to a boil.

Reduce to a simmer and cook for 45 minutes.

Remove the duck from the stock, let drain and pat dry.

Place the duck on a roasting tray filled with an inch of water.

Salt and pepper and roast in a 500 degree oven for 20 minutes (adapted from Ina Garten)

Meanwhile, skim the stock and strain it. This will be the stock for the risotto.

When ready to use, simmer in a pot on low heat.

Wrap the Beets in tinfoil and bake for 90 minutes at 425 degrees.

Let cool enough to handle.

Peel off the outer skin and dice.

Wash the asparagus and pat dry.

Place on a baking sheet and cover with the olive oil and Kosher salt. Rub all over the asparagus.

Bake at 325 degrees for 8 - 10 minutes.

Let cool a little and cut into 2 - 3" pieces.

Cook onion in oil in a wide skillet over moderate heat, stirring occasionally, until softened, about 3 minutes.

Add rice and cook, stirring constantly, 3 - 5 minutes.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute.

Stir in 1 cup of broth and simmer briskly, stirring constantly, until broth is absorbed.

Continue simmering and adding broth, about 1 cup at a time, stirring constantly and letting each addition be absorbed before adding the next.

The rice is complete when it is just tender and creamy-looking - time varies but will take 20 to 30 minutes.

Stir in beets, duck, asparagus, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through.

Finish by adding in the manchego cheese and remove from heat.

To serve, top with a little Parmesan.

Enjoy!