Duck Breast with Risotto Cakes

For the risotto: Soak porcinis in 200 ml (approximately 6.9 ounces) of hot water for about 10 minutes. 

Peel and mince shallots. Heat butter in a pan and cook shallots. Add rice and deglaze with broth. Boil, then reduce heat to low and cook until liquid is absorbed, stirring occasionally. Mince soaked mushrooms and stir into rice with fresh mushrooms. Cook 20 minutes more, until all the liquid is absorbed, stirring occasionally. Stir in Parmesan and parsley and season with salt and pepper.

Remove from heat and let cool.

For the duck: Carve duck breasts and season with salt and pepper.

Sear duck breasts in a large, hot frying pan, skin-side down, for 5 minutes. Remove duck breasts and keep warm.

Drain fat from pan and deglaze with cognac. Add stock and reduce by half, then stir in cream and simmer until thickened. Season with salt and pepper.

Rinse and chop mushrooms. Heat 1 tablespoon butter in a pan and sauté mushrooms.

Heat remaining butter in a pan and cook spinach. Stir into sauteed mushrooms and season with salt and pepper.

For the risotto cakes: Divide risotto into 4 portions and shape into balls, then flatten slightly and dust with flour. Heat butter and olive oil in a pan and fry risotto cakes until golden brown on both sides. Remove and drain on paper towels.