Maple Leaf Farms Duck Breast Recipe
8 oz. duck breast pan-seared, sliced prepared medium red pepper & mushroom risotto roasted broccoli chili onion crisp spicy micro greens
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Ingredients
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Duck Breast
Red Pepper & Mushroom Risotto
Roasted Broccoli
Chili Onion Crisp & Micro Greens
Method
Duck Breast
- 1
Prepare the Duck Breast
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper.
- 2
Pan-Sear the Duck Breast
Heat olive oil in a skillet over medium heat. Place the duck breast skin-side down in the skillet and sear for about 6-8 minutes, until the skin is crispy and golden brown. Flip and cook for an additional 4-5 minutes for medium doneness. Remove from heat and let rest for 5 minutes before slicing.
Red Pepper & Mushroom Risotto
- 3
Prepare the Broth
In a saucepan, heat the chicken broth to a simmer and keep warm on low heat.
- 4
Sauté Vegetables
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add garlic, red bell pepper, and mushrooms, and cook for another 4-5 minutes until softened.
- 5
Cook the Risotto
Add the Arborio rice to the skillet, stirring for 1-2 minutes until the rice is lightly toasted. Gradually add warm chicken broth, one ladle at a time, stirring frequently until absorbed. Repeat until rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
Roasted Broccoli
- 7
Prepare Broccoli
Preheat the oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet.
- 8
Roast the Broccoli
Roast in the preheated oven for 15-20 minutes until tender and slightly charred.
Assembly
- 9
Plate the Dish
Slice the duck breast and plate on top of the risotto. Add roasted broccoli on the side. Drizzle chili onion crisp over the duck and top with spicy micro greens.