Crispy Duck Risotto Recipe
Make Crispy Duck Risotto Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Duck
Risotto
Finish & Garnish
Method
Crispy Duck
- 1
Score and season
Pat duck breasts dry with paper towels. Using a sharp knife, gently score the skin in a crosshatch pattern without cutting into the meat. Season both sides with 1 tsp salt and 1 tsp black pepper, rubbing seasoning into the skin lightly.
- 2
Render and crisp skin
Place a cold, dry skillet over medium-low heat. Place duck breasts skin-side down in the skillet (no additional fat). Cook slowly for 8–12 minutes, allowing fat to render and skin to become golden and crisp. Spoon off excess rendered fat into a small heatproof container as it accumulates, leaving enough to continue crisping. If the skillet becomes dry and rendering slows, add 1 tbs vegetable oil to help crisping.
- 3
Finish cooking
When skin is deeply golden and crisp, flip the breasts and sear the meat side 2–3 minutes for medium-rare (internal temperature about 58–60°C / 136–140°F). For medium cook 3–4 minutes. Remove duck to a cutting board, tent loosely with foil and rest for 8–10 minutes. Reserve 1–2 tbs of the rendered duck fat for the risotto (optional).
Risotto
- 4
Prepare stock
Keep 5 cups of chicken or duck stock hot in a saucepan over low heat; do not let it boil. Warm stock ensures even cooking and minimizes temperature shocks when added to the rice.
- 5
Sauté aromatics
In a wide, heavy-bottomed saucepan or sauté pan, heat 1 tbs olive oil and 2 tbs butter over medium heat until butter foams. Add the finely diced onion and sauté until translucent and soft, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 6
Toast rice
Add 1.5 cups Arborio rice to the pan and stir to coat each grain with fat. Toast the rice for 1–2 minutes until edges are translucent and it smells slightly nutty.
- 7
Deglaze with wine
Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.
- 8
Cook risotto (ladle method)
Add hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue adding stock and stirring gently over medium-low heat for 18–20 minutes, until rice is creamy but still has a slight al dente bite. If you have reserved duck fat, stir in 1 tbs when the rice is about 2/3 done to deepen flavor.
- 9
Finish and season
When rice reaches desired texture, remove pan from heat. Stir in remaining 1 tbs butter, 3/4 cup grated Parmesan, 1 tbs fresh thyme, 3/4 tsp salt, and 1/2 tsp black pepper until glossy and well combined. Taste and adjust seasoning. If risotto is too thick, add a splash of warm stock to loosen.
Finish & Garnish
- 10
Slice duck
Using a sharp knife, slice rested duck breasts thinly on the bias into 1/4-inch slices. Arrange slices slightly overlapping.
- 11
Plate and garnish
Spoon a generous portion of risotto onto warm plates. Fan duck slices over the risotto. Drizzle 1 tbs extra-virgin olive oil over the dish, sprinkle 2 tbs chopped parsley, 1 tsp lemon zest and scatter microgreens or baby arugula if using. Serve immediately while risotto is creamy and duck is warm.