Hunters Duckling Recipe
Half duckling served with mushroom risotto and asparagus and side of balsamic orange marmalade.
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Ingredients
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Duckling
Mushroom Risotto
Asparagus
Balsamic Orange Marmalade
Method
Duckling Preparation
- 1
Season the Duckling
Rub the halved duckling with salt, black pepper, and fresh thyme. Make sure to coat evenly.
- 2
Sear the Duckling
In a large skillet, heat olive oil over medium-high heat. Place the duckling skin-side down and sear for about 5-7 minutes until the skin is crispy and browned.
- 3
Roast the Duckling
Turn the duckling over and transfer the skillet to a preheated oven at 375°F (190°C). Roast for about 25-30 minutes or until the internal temperature reaches 165°F (74°C).
Mushroom Risotto Preparation
- 4
Prepare the Broth
In a saucepan, bring chicken broth to a gentle simmer. Keep it warm on low heat while you cook the risotto.
- 5
- 6
Add Mushrooms
Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
- 7
- 8
Cook the Risotto
Begin adding the warm chicken broth one ladle at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding more broth. This process will take about 18-20 minutes.
- 9
Finish the Risotto
Once the rice is creamy and al dente, stir in grated Parmesan cheese, salt, and black pepper. Remove from heat and set aside.
Asparagus Preparation
- 10
Prepare Asparagus
Trim the woody ends off the asparagus and wash them under cold water.
- 11