Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the water in Step 3.) Wash and dry produce.

Halve, peel, and dice onion. Halve tomatoes. Trim and thinly slice cucumber into rounds.

Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes.

Add rice, 1 TBSP plain butter (2 TBSP for 4 servings), and a big pinch of salt (we used ½ tsp; 1 tsp for 4). Cook, stirring often, until rice is translucent, 1-2 minutes.

Add 1 cup simmering water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed.

Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

While risotto cooks, open package of duck* and drain off any excess liquid. Pat duck dry with paper towels. Season with salt and pepper.

Heat a drizzle of oil in a medium, preferably ovenproof, pan (large, preferably ovenproof, pan for 4 servings) over medium-high heat. Add duck, skin side down; cook until crisped and golden brown, 4-5 minutes.

Flip duck and transfer pan to oven. (TIP: If your pan isn’t ovenproof, transfer duck to a baking sheet.) Bake on top rack until duck is warmed through, 8-10 minutes.

Meanwhile, in a large bowl, whisk together sour cream, mustard, vinegar, ½ tsp sugar (1 tsp for 4 servings), a large drizzle of olive oil, salt, and pepper. Set aside until ready to serve.

Once rice cooks 25-30 minutes, add cream sauce base to pan with risotto; stir to combine. Cook until slightly thickened, 1 minute more.

Remove from heat; stir in truffle butter until melted and combined (for a subtler truffle flavor, use less truffle butter or simply replace with regular butter). TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.

Taste and season with salt and pepper.

To bowl with dressing, add mixed greens, tomatoes, and cucumber. Toss to combine.

Divide risotto between shallow bowls and top with duck. Divide salad between plates and serve.