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Heat oil in a deep fryingpan or shallow wide saucepan over a medium heat saute the shallot and garlic 2 minutes, stir in the arborio rice and toast 1-2 minutes stirring. Heat the duck stock stock in a saucepan until liquid begins to boil, keep warm.
Stir in one ladle at a time of hot duck stock stirring occasionally until all the liquid is absorbed. Repeat until all the stock has been absorbed and rice is aldente. (If rice is still firm you may need to add a little more water or stock).
Stir in the dried porcini mushrooms and soaking liquid along with the sliced mushrooms and butter.
Heat ovenproof frypan to a medium heat, and pre-heat oven to 190°C.
Pat dry duck breasts, score skin in a crisscross pattern and lightly season the skin with salt. Place in pre-heated pan skin side down, using no oil, for 5 mins or until the skin is golden. Turn and cook for a further 2 mins. Remove pan from heat and place in pre-heated oven for a further 8-10 mins to your liking. Rest for 5 mins before slicing.
Stir the parmesan cheese into the risotto and season to taste with black pepper.
Serve risotto on warm plates top with sliced smoked duck and garnish with shaved parmesan, a drizzle of truffle oil and micro herbs.