Duck Breast With Risotto Recipe
Recipe information
Make Duck Breast With Risotto in just 1h . pan roasted duck breast cooked medium, wild forest mushroom risotto, asparagus, tomato, julienned green apple, arugula, sage oil
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Ingredients
Main Ingredients
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. Sear the Duck
In a cold skillet, place the duck breasts skin-side down and turn the heat to medium. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for another 3-4 minutes for medium doneness. Remove from the skillet and let rest.
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.
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