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
Risotto
Blueberry Sauce
Method
Duck Confit
- 1
Prepare Duck Confit
Season duck legs with salt and place them in a dish. Cover and refrigerate for 24 hours. Rinse and pat dry. In a large pot, melt duck fat over low heat and add garlic, thyme, and bay leaves. Submerge the duck legs in the fat and cook on low for 2-3 hours until tender. Let cool in the fat.
Risotto
- 2
Cook Risotto
In a saucepan, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in Arborio rice and cook for 2 minutes. Add white wine and cook until absorbed. Gradually add chicken stock, one ladle at a time, stirring frequently until the rice is al dente. Stir in B.I. goat cheese and Parmesan, and season with salt and pepper.
Duck Breast
- 3
