reviving a dead thread here, but a frequent favorite from my days as a young Scout just came to mind:
Wild mushroom and smoked duck risotto.
It's pretty straightforward, but the lynch pin is the smoked duck leg. In Chinese markets in SF you can find a salted smoked duck leg that's cured and shelf-stable. The other items are also off-the shelf bits, boxed risotto mix and a small handful of dried wild mushroom blend available from the bulk section of many grocery stores.
The first step is to first boil and soak the duck leg for a bit, pitch the first change of water to free up the excess salt. After that you boil it again for a few minutes, add the mushrooms and risotto mix and let it simmer for a few minutes before just letting it rest in a pot cozy.


In recent years, I've found it hard to find the duck legs so I'm in the process of learning how to cure and smoke them from home in my smoker.
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