Duck Breast With Risotto Recipe
pan roasted duck breast cooked medium, wild forest mushroom risotto, asparagus, tomato, julienned green apple, arugula, sage oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck Breast
Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season generously with salt and black pepper.
- 2
- 3
Make the Risotto
In a saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the shallots and garlic, sautéing until softened. Add the Arborio rice and toast for 1-2 minutes.
- 4
Add Stock Gradually
Begin adding the warm chicken or vegetable stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this for about 18-20 minutes until the rice is creamy and al dente.
- 5
Incorporate Mushrooms and Cheese
In the last 5 minutes of cooking, stir in the wild mushrooms, Parmesan cheese, and season with salt and pepper to taste.
- 6
Blanch the Asparagus
Blanch the asparagus in boiling water for 2-3 minutes until tender but still vibrant. Drain and set aside.
- 7
Plate the Dish
Slice the duck breasts and arrange them on a plate alongside the risotto. Top with blanched asparagus, diced tomato, julienned green apple, and arugula. Drizzle sage oil over the top.
