Thyme and leek risotto with crispy duck breast

• Non-stick frying pan
• Large pot
• Large wooden spoon
• Small ladle

• 4 duck breast, sliced ​​1cm thick
• 4 tbsp of parmesan shavings

For the risotto

• 400g risotto rice
• 350ml white wine
• 100g grated, parmesan
• 1 litre of vegetable stock
• 1 medium onion, finely diced
• ½ leek, finely sliced
• 1 garlic clove, minced
• 2 tbsp of finely chopped thyme
• 75g butter
• 2 tbsp of rapeseed oil
• Freshly ground black pepper
• Salt

1. Pour the vegetable stock into a saucepan and simmer gently. Melt half of the butter in a large pot with thick bottom. Add rapeseed oil and saute chopped onion with minced garlic over medium heat until softened. Add leek, thyme and continue cooking for another 5 minutes.
2. Using wooden spoon stir in rice and turn up the heat. Rice will start to fry, so keep stirring it all the time. Continue frying for 2 minutes, or until slightly translucent, pour the white wine and bring to the boili. Reduce heat and gently simmer until nearly evaporated. At that stage start adding the warm stock 1 ladle at the time. Allow rice to absorb all vegetable stock before adding more. Taste the rice from time to time to check if it’s cooked. If not, keep adding stock until the rice is cooked al dente.
3. Add the remaining butter, and grated parmesan cheese and gently stir through. Season to taste with salt and freshly ground black pepper.
4. Put a non-stick frying pan on the medium-high heat until it is hot. Drizzle with rapeseed oil and place the duck breast slices, and keep frying for about 1 minute on each side. Set aside for 2 minutes in a warm place to rest.
5. Divide the thyme and leek risotto among warm plates, on the top place duck breast slices. Garnish with parmesan shavings and serve straight away.

Categories:
Meat

Tags:
Duck breast Leek Parmesan cheese Risotto rice Thyme White wine

Seasons:
Autumn Winter