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Gourmet duck with nutty rice
(0 votes)
Difficulty:
moderate
Preparation:
50 min.
Preparation
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Ingredients
for
4
- For the risotto
- 3 Tbsps butter (plus 2 tbsp extra)
- 1 onion (peeled and finely chopped)
- 1 garlic clove (finely chopped)
- 1 ½ cups Risotto
- ¾ cup white wine (or dry vermouth)
- 5 cups hot chicken stock
- ¾ cup Hazelnuts (roughly chopped)
- 1 bunch Chervil (chopped)
Preparation steps
1.
Preheat the oven to 220°C | 425F | gas 7.
2.
Make the risotto: Melt 3 tbsp butter in a large pan, then add the onion and garlic.
3.
Sweat without colouring for about 10 minutes until softened, then add the rice and thoroughly coat in the butter.
4.
Add the wine or vermouth and allow the rice to absorb, then add the hot stock a little at a time, stirring frequently, allowing each addition to be fully absorbed before adding the next.
5.
Meanwhile, make diagonal slashes in the fat of the duck breasts and rub with olive oil.
6.
Process the ginger cake in a food processor to crumbs. Mix in a little seasoning and the ginger.
7.
Press the crumbs onto the duck breasts, then place in a roasting tin and cook for about 12-15 minutes, or until pink in the centre. Set aside to rest while finishing the risotto.
8.
Once the rice is tender, turn off the heat, then stir in the extra 2 tbsp butter, hazelnuts and chopped chervil. Season and leave for 5 minutes.
9.
Slice the duck breasts in half before arranging alongside the risotto.
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