Peito De Pato Com Risoto De Laranja E Azeitonas Com Reducao De Cointreau Recipe
Pan seared duck breast, olive and orange risotto finished in a Cointreau reduction
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Ingredients
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Duck Breast
Olive and Orange Risotto
Cointreau Reduction
Method
Duck Breast
- 1
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern, taking care not to cut into the meat. Season both sides with salt and black pepper.
- 2
Olive and Orange Risotto
- 3
- 4
Toast Arborio Rice
Add the Arborio rice to the saucepan and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted.
- 5
Add Wine and Broth
Pour in the white wine and cook until it has mostly evaporated. Gradually add the chicken broth, one ladle at a time, stirring constantly until each ladle is absorbed before adding the next. This process should take about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is creamy and al dente, stir in the orange zest, chopped olives, grated Parmesan cheese, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
Cointreau Reduction
- 7
Make the Reduction
In the same skillet used for the duck, add Cointreau and chicken broth. Bring to a simmer over medium heat and reduce by half until thickened, about 5-7 minutes.