Saffron Risotto With Duck Breast

A rich and creamy dish, this saffron risotto with duck breast is a perfect
recipe for entertaining guests.

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Main Course Dinner Lunch Main Dish

Italian European

Rice Duck poultry

Instructions

1 Preheat your oven to 180 Celsius
2 In the large pan add a bit of oil and turn onto medium high heat. Add the rice
and toast for a minute, then turn up the heat and add the vermouth and shallot.
Stir until the alcohol is almost completely gone. Then start adding duck stock a
quarter cup at a time while stirring. After the second quarter cup of stock
sprinkle in the saffron.
3 While the rice is being cooked you can start on the duck breasts. Take your meat
and sprinkle generously with salt on both sides. Place the breasts skin side
down in a cold pan. Turn the heat on the lowest setting and then slowly raise it
to max over about 10 minutes.
4 When the duck skin is golden brown, flip the breast to cook the other side for
about 30 seconds, then pop the whole pan in the oven for 6 minutes. Remove, and
place the breasts on a cutting board while finishing up the rice. Cover with a
sheet of foil if needed to keep warm.
5 When you add the last quarter cup of stock to the rice turn off the heat. Add
the butter and cheese and stir until the final dish is rich and creamy. Place
evenly into four shallow bowls. Thinly slice your duck breast skin side down
(it's easier this way) and add half a breast to each dish. Serve, and enjoy!