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
Duck Confit
Goat Cheese Risotto
Blueberry Sauce
Method
Duck Confit
- 1
Prepare the Duck Confit
Preheat the oven to 250°F (120°C). Season duck legs with salt and place them in a baking dish. Add garlic, thyme, and bay leaves. Pour in duck fat until the legs are submerged. Cover and bake for about 4 hours until tender. Once cooked, let cool in fat.
Goat Cheese Risotto
- 2
Cook the Risotto
In a large saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Stir in Arborio rice, cooking for 2 minutes. Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and al dente. Stir in goat cheese and Parmesan. Season with salt and pepper.
Blueberry Sauce
- 3
Duck Breast
- 4
Cook the Duck Breast
Score the skin of the duck breast, season with salt and pepper. In a skillet, place duck breasts skin-side down over medium heat. Cook for 6-8 minutes until the skin is crispy, then flip and cook for another 4-5 minutes for medium-rare. Let rest for a few minutes before slicing.
