Hudson Valley Duck Breast Recipe
Duck Confit& B.I. Goat Cheese Risotto, Chinese 5-spice Blueberry Sauce
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Ingredients
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Duck Breast and Risotto Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck Breast
Score the skin of the duck breasts in a crosshatch pattern and season with salt and black pepper. Place the duck breasts skin-side down in a cold skillet.
- 2
Cook the Duck Breast
Turn the heat to medium and cook until the fat renders and the skin is crispy, about 6-8 minutes. Flip the duck breasts and cook for an additional 3-4 minutes or until the desired doneness. Remove from heat and let rest.
- 3
Make the Risotto
In a saucepan, heat the chicken broth and keep it warm. In a separate pot, melt butter over medium heat, add shallots and garlic, and sauté until translucent. Stir in Arborio rice and cook for about 2 minutes.
- 4
Finish the Risotto
Gradually add warm chicken broth one ladle at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in goat cheese and Parmesan cheese, mixing until melted and creamy.
- 5
Prepare the Blueberry Sauce
In a small saucepan, combine blueberries, Chinese 5-spice powder, honey, and lemon juice. Cook over medium heat until the blueberries burst and the sauce thickens, about 5-7 minutes.
- 6
Serve
Slice the duck breasts and serve over the goat cheese risotto with the blueberry sauce drizzled on top.
