Duck Breast Risotto
This recipe uses fresh duck breast. Alternatively choose one of the products from the Luv-a-Duck Roast Range.
Ingredients
4 Luv-A-Duck duck breasts
1 tsp olive oil
1 large onion, chopped
1 clove garlic, chopped
1 sprig thyme, chopped
1 tbsp parsley, chopped
1.5 litres Luv-A-Duck duck stock (or chicken stock)
350g arborio rice
1 cup button mushrooms, sliced
Salt and freshly ground black pepper
Products used
Method
- Preheat the oven to 190 degrees.
- Score the skin of the duck breast 4-5 times with a sharp knife. Season with salt and pepper.
- Heat a pan until you can feel moderate heat coming off it. Place the duck, skin side down into the pan for 5 minutes until golden. Turn the duck breast over and cook for 2 minutes.
- Place the duck in a roasting tray and cook in the oven for 8 minutes. Remove the duck and let this rest for at leaast 5 minutes before slicing into it.
Cooking the risotto:
- Put the stock onto simmer.
- Heat the oil in a suitable size heavy-based pan.
- Add the onion and garlic and cook for a couple of minutes.
- Add the rice and stir for a couple of minutes; add the herbs and add a ladle of stock to the rice and stir until well absorbed.
- Add another ladle of stock and stir well until absorbed and continue to cook, adding the stock and stirring all the time.
- When almost cooked and most of the stock is gone, add the mushroom; season with a little salt and pepper as required.
- Spoon the risotto onto a hot plate, slice the duck breast 3-4 times and arrange neatly on top, serve immediately.
Chef’s tips
The quantity of the stock is just a guide (cook the risotto until the rice is tender and it has a creamy consistency).