Duck and Wild Mushroom RisottoPosted on in Poultry & Game, Recipes
I love risotto and at this time of year with mushrooms being in season this is one of my favourite autumnal dishes to eat. This recipe will serve 2 people.
You will need:
1 Duck Breast
150g Risotto Rice
20g Dried Porcini (soaked in 100ml boiling water for 10 minutes then chopped. Retain the liquor and add to the chicken stock)
3 Banana Shallots (finely chopped)
1 Clove of Garlic
500ml Chicken Stock
80ml White wine
20g Grated Parmesan
- In a sauce pan gently fry off the onion and garlic until softened. Then add your rice and stir for a couple of minutes until the rice starts to turn translucent. Add in your wine and stir for a further minute.
- Ensure your stock is simmering gently. Slowly add in the stock a ladle at a time while stirring continuously. Wait for each ladle to be absorbed before adding the next. Add in the chopped porcinis at the start to help add flavour.
- After about 20 minutes the rice will be softening slightly but not quite ready. (total cooking time will be about 35 minutes)
- Slice your duck breast lengthways and season with salt on the skin and flesh side.
- Place the duck skin side down in a cold pan then turn on to a medium high heat. Cook until the skin is a golden brown. Transfer to a baking tray and then place in an oven at 180 degrees for 12 minutes for a medium finish.
- While the duck is cooking add a knob of butter to the pan the duck was cooked in and when foaming add your mushrooms. Cook for 2 minutes then take off the heat.
- Take the duck out and let rest for 5 minutes.
- Add parmesan and a few twists of black pepper to the risotto and stir well. Stir through half of the mushrooms then arrange the dish by placing the rice in the middle of the plate. Top with the duck and remaining mushrooms. Finally garnish with some fresh thyme and a little chopped chives.