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Ingredients
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For the Duck Breast
For the Gastrique
For the Risotto
For the Spinach
Method
Preparing the Duck Breast
- 1
Score the Skin
Score the skin of the duck breast in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.
- 2
Cook the Duck
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render out. Flip and cook for another 4-5 minutes or until desired doneness. Let rest.
Making the Gastrique
- 3
Prepare the Gastrique
In a saucepan, combine sugar and red wine vinegar over medium heat. Stir until sugar dissolves, then add orange juice. Simmer until thickened, about 10 minutes.
Cooking the Risotto
- 4
- 5
Cook the Risotto
Add Arborio rice and stir for 1-2 minutes. Gradually add chicken broth, one ladle at a time, stirring frequently until liquid is absorbed. Continue until rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Stir in the Parmesan cheese and season with salt and pepper to taste.
