Photo: Roast Duck Breast and Porcini Mushroom Risotto

Serves:

4-6

Chef's Hint:

To make a risotto you must stir each ladel of stock into the rice until it has absorbed, this gives the creamy rich taste and texture.

Serving Suggestion:

Serve with warm crusty bread.

Print Recipe

Roast Duck Breast and Porcini Mushroom Risotto

Duck and mushrooms are a marriage made in heaven, this beautiful recipe, will melt in your mouth and leave your guests wanting more.

INGREDIENTS

3 Luv-a-Duck Roast Duck Breasts
1 tbsp porcini oil
1 clove garlic, crushed
1 cup arborio rice
4 cups Luv-a-Duck duck stock (vegetable stock opt)
1 brown onion, diced
1 tbsp butter
100g porcini mushrooms
100g Parmesan cheese, shaved
Sage, chopped

METHOD

Remove the duck breast from the pack and slice.
Put the duck stock on to simmer.
Dice the onion and crush the garlic.
Soak the mushrooms in hot water, drain and slice.
Heat up a fry pan with the porcini oil and saute the onions and garlic until golden brown.
Add the rice and toast for a couple of minutes, and then slowly start pouring in the hot duck stock and stir until absorbed.
This process should take around 12 minutes.
Add the sliced mushrooms, butter and check the seasoning, at the last minute add the shaved parmesan cheese and duck slices.
Garnish with chopped fresh sage and serve.