Duck Breast and Red Wine Risotto

When it comes to the old red meat vs. white meat debate, I will always choose red meat. Chicken, turkey? Meh. But give me a nice, juicy duck breast and I’m a happy girl. I’ve eaten a lot of duck in restaurants, but until recently hadn’t prepared it much myself. I decided I needed to change that and add some more duck to my diet.

Ingredients

2 duck breasts

1 cup Arborio rice

2 chopped shallots

1 tsp / 2 cloves minced garlic

4 cups chicken stock

1/4 cup red wine

Salt

Pepper

Serves 2, with risotto to spare

Duck and Risotto - Raw, scored duck breast

Using a sharp knife, score the skin and fat side of each duck breast in a crosshatch pattern. Sprinkle both sides with salt and pepper.

Duck and red wine Risotto - Duck fat searing

Place the duck breasts skin side down in a skillet and set the heat to medium-high. You shouldn’t need any cooking oil/fat in the pan, as the fat from the duck will start rendering quickly. Sear for about 6 minutes, until the skin is crispy. Reduce heat to medium, flip and cook for another 5 minutes.

Duck and Risotto - Minced garlic and shallots

While the duck is searing, chop up the shallots and mince the garlic.

Duck and red wine Risotto - Cooked duck breast

That skin looks so good.

Place duck, skin side up, in a baking dish and place in the oven at 150°F while you make the risotto.

Duck and Risotto - Frying shallots

Use the skillet you cooked the duck in, rendered fat and all, for the risotto. Add the shallots and garlic to the duck fat and cook until softened.

Duck and Risotto - Dry risotto

Add the rice to the pan and stir to make sure all of the rice gets coated. Stir constantly to prevent sticking for 1-2 minutes.

Duck and Risotto - Risotto cooking

Add the wine and 1/2 cup chicken stock  to the pan. Stir constantly. Once the liquid is absorbed, add another 1/2 cup of stock and continue to stir. After about 15 minutes of cooking the risotto, remove the duck from the oven and let it rest.

Duck and Risotto - Risotto is almost cooked

The whole risotto process should take about 20 minutes. Don’t use too much stock – if you find near the end that the liquid is not being absorbed, don’t add any more. Season with pepper if you like. I found due to the duck fat extra salt was not necessary.

Duck and red wine Risotto

Slice the duck breast and serve over the risotto.

Enjoy!

Duck Breast and Red Wine Risotto
 
Prep time
Cook time
Total time
 
Seared duck breast with rich and creamy red wine risotto
Author:
Recipe type: Meat
Cuisine: French
Serves: 2 servings
Ingredients
  • 2 duck breasts
  • 1 cup Arborio rice
  • 2 chopped shallots
  • 1 tsp / 2 cloves minced garlic
  • 4 cups chicken stock
  • ¼ cup red wine
  • Salt
  • Pepper
Instructions
  1. Score the skin and fat side of each duck breast in a crosshatch pattern. Sprinkle both sides with salt and pepper.
  2. Place the duck breasts skin side down in a skillet and set the heat to medium-high. Sear for about 6 minutes, until the skin is crispy.
  3. Reduce heat to medium, flip and cook for another 5 minutes.
  4. Place duck skin side up in a baking dish and place in the oven at 150°F
  5. Chop Shallots, mince garlic
  6. Add shallots and garlic to the pan you cooked the duck in and cook until softened
  7. Add the rice to the pan and stir stir constantly to prevent sticking for 1-2 minutes.
  8. Add the wine and ½ cup chicken stock to the pan. Stir constantly.
  9. Once the liquid is absorbed, add another ½ cup of stock and continue to stir. Repeat until you've used most of the stock or the liquid stops absorbing.
  10. After about 15 minutes of cooking the risotto, remove the duck from the oven and let it rest.
  11. The whole risotto process should take about 20 minutes.
  12. Slice the duck breast and serve over the risotto.

 

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