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Duck breasts with strawberry risotto
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 867
  • Fat about 47g
  • Carbohydrates about 69g
  • Protein about 39g
This is needed
This is needed for 4 people
  • 1 shallot
  • 1 tbsp butter
  • 1 garlic clove
  • 300 g risotto rice (e.g. Carnaroli)
  • 2 dl white wine
  • 9 dl vegetable bouillon
  • 50 g grated Parmesan
  • 30 g butter
  • 500 g strawberries
  • salt and pepper to taste
Duck breasts
  • 2 duck breasts (each approx. 300 g)
  • 0.5 tsp salt
  • a little pepper
Fennel salad
  • a little pepper
  • 2 tbsp apple vinegar
  • 0.25 tsp salt
  • 1 fennel
  • 2 tbsp rapeseed oil
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And that's how it's done
And that's how it's done
Finely chop the shallot, press the garlic clove. Heat the butter, sauté the shallot and garlic. Add the rice and sauté until translucent, stirring constantly.
Pour in the wine and reduce almost completely. Gradually add the hot stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente.
Add the parmesan and butter. Slice the strawberries and add half, carefully stir everything together, season.
Duck breasts
Remove the duck breasts from the fridge approx. 1 hr. before cooking. Score the fatty layer with a criss-cross pattern. Season the duck breasts and place in a cold frying pan, with the fatty layer facing down. Heat the pan and fry the duck breasts for approx. 8 mins. over a medium heat, until the fatty layer is crisp.
Turn the duck breasts and finish cooking for approx. 5 mins, remove and keep warm.
Fennel salad
Combine the vinegar and oil in a bowl, season. Thinly slice the fennel and add to the dressing with the reserved strawberries, mix. Slice the duck breasts and plate up with the risotto and fennel salad.