Tuesday, 16 March 2010

Duck risotto for Jo

Finally finished off the last remnants of the duck from Jo and Emma's feast in December. It seemed quite fitting that Jo came round for a duck risotto made with the stock from the birds.
Recipe for Duck Risotto (modified from Risotto! Risotto! by Valentina Harris)

2 duck breasts, trimmed and skin scored
Onion, finely chopped
Garlic clove, crushed
1 glass dry white wine
1dsp tomato purée
3oz butter
1 1/4 cups risotto rice
1 1/2 pint duck stock
3dsp grated Parmesan

1. Fry the onions in olive oil and 1oz butter until soft.
2. Add the rice and fry until starting to go translucent.
3. Add the wine and stir until it has all evaporated/been absorbed.
4. Add the tomato purée and sage.
5. Gradually, one ladleful at a time, add the stock and allow the rice to absorb the stock before adding the next ladle.
6. Once the stock has all been used and the rice is tender, turn off the heat and add 2oz butter and the Parmesan. Leave, with the lid on for 2 minutes then season.
7. Serve the risotto with a sliced duck breast per person (cooked for about 4 minutes each side with 5 mins rest - add any released juices into the risotto).

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