Recipe Sections
4
What is the difference between a horse and a Duck?
One goes quick and the other goes Quack!
Once you get the hang of it, risotto is an easy, low fat family favourite. This dish is sure to impress!
2 uncooked Luv-A-Duck Duck Breasts (skin removed)
225g Aborio rice
1 small onion, chopped
2 cloves garlic, crushed
1 tbsp olive oil
150g pack of wild mushrooms
850ml of stock
55g spinach leaves washed and drained
Parmesan cheese and ground pepper to serve
Warm olive oil in a large saucpan and fry garlic and onion until soft. Stir in mushrooms and fry for a further 2 minutes.
Add the rice and stir until it is evenly coated in oil. Add a ladel of stock and simmer gently until stock is absorbed.
Add stock a ladel at a time, stirring regulary.
Heat a small amount of oil in a fry pan and seal Duck Breasts for 3 minutes on skin side and 1 minute on meat side. Place in hot oven for 10-15 minutes depending on how well done you like your duck served.
Once all stock has been used, and rice is ready to serve, stir through the spinach until wilted. Add parmesan and pepper to taste.
Slice Duck Breasts and arrange slices on top of risotto.
Nutritional value per serve:
226 Calories/ 945 KJ
Fat 12.1g
Saturated
Fat 3.2g
Sodium 47mg