Roasted Duck Breast Recipe
Brussel Sprouts, Parmesan Wild Mushroom Risotto, Golden Raisin Port Wine Sherry Vinegar Gastrique
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Ingredients
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Duck Breast
Brussel Sprouts
Wild Mushroom Risotto
Golden Raisin Port Wine Sherry Vinegar Gastrique
Method
Roasting Duck Breast
- 1
Prepare the Duck
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- 2
Sear the Duck
Place the duck breast skin-side down in a cold, dry skillet. Turn the heat to medium and cook until the skin is crispy and golden brown, about 6-8 minutes.
- 3
Finish Cooking
Flip the duck breast and cook for another 3-4 minutes for medium-rare. Remove from heat and let rest for 5 minutes before slicing.
Brussel Sprouts
- 4
- 5
Roast
Spread brussel sprouts on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until golden and tender.
Wild Mushroom Risotto
- 6
- 7
Cook Rice
Add Arborio rice and stir for 1-2 minutes. Gradually add vegetable broth, one ladle at a time, stirring frequently until absorbed.
- 8
Finish with Mushrooms and Cheese
In the last 5 minutes, add the wild mushrooms. Once the rice is creamy and al dente, stir in grated Parmesan cheese. Season with salt and pepper.
