Best ever duck risotto?

I think I may have made my best ever duck risotto tonight.

The risotto was made with red wine (hence the dodgy colour) and home-made duck stock. Topped with an egg poached in red wine and duck scratchings. My first mouthful of yolk, scratching, duck and rice really was as good as I hoped it would be. I'd been thinking about making this for ages and I was incredibly happy that this was one of those occasions when all the hard work really was worth it.

I think to improve things, I would use white wine in the risotto and include slightly more duck meat.

Here's the recipe for my duck risotto:

Ingredients:
700ml duck stock
200g Arborio rice
2 duck legs
1 bottle red wine
½ onion, finely chopped
2 cloves garlic, crushed
1tsp dried sage
2oz Parmesan
2oz butter
1 egg
Duck fat

Method:
1. Roast the duck legs and allow to cool. Remove the skin and slice into thin pieces. Pick the duck meat from the bone and chop into medium sized pieces.
2. Bring the duck stock to a low boil.
3. Sweat the onion in 1dsp duck fat. Once softened add the garlic and sage and fry for about 1min.
4. Add the rice and lightly toast until the grains start to turn translucent at the edges.
5. Add a glass or red wine and stir until it has all been absorbed.
6. Gradually add the stock one ladle at a time until it has all been absorbed and the rice still has a slight bite to it.
7. While the risotto is cooking make the garnishes. Fry the slices of duck skin in duck fat until crisp and golden.
8. Add the duck meat. Then beat in the cheese and butter. Leave the risotto to rest.
9. While the risotto is resting, bring the remainder of the wine to just under boiling and then poach the egg for about 2mins.
10. Spoon the risotto into a bowl and top with the egg and scratchings.