Ingredients

380g Luv-a-Duck Fresh Duck Breasts
2 cups chicken stock
2 Tbsp olive oil
1 small brown onion, diced
2 tsp garlic, crushed
2/3 cup arborio rice
1⁄2 cup white wine
2 bunches asparagus, trimmed and cut into three
1⁄3 cup grated Parmesan cheese
Freshly ground black pepper

Method

1. Bring stock to the boil in a saucepan, reduce the heat and hold at a simmer.
    
2. Heat oil in a medium pot over moderate heat and cook onion and garlic for 5 minutes or until soft. Add rice, stirring to coat the grains and toast for 1 minute or until rice is translucent. Pour in wine and simmer until almost evaporated. Stir in the stock, one ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20-25 minutes or until al dente. Add an extra ladle of stock with the asparagus and cook for 2 minutes until tender. Stir in Parmesan cheese and season with black pepper.
    
3. Meanwhile, to cook the duck breasts, preheat the oven to 180°C. Pat dry duck breasts, score skin in a crisscross pattern and lightly season the skin with salt. Place in preheated pan skin side down, using no oil, for 5 mins or until the skin is golden. Turn and cook for a further 2 mins. Remove pan from heat and place in preheated oven for a further 8-10 mins to your liking. Rest for 5 mins before slicing.
    
4. Spoon risotto into serving bowls and top with sliced duck, shaved Parmesan and extra black pepper.

Recipe by Shelley Judge

LUV to Help You

How to Cook Duck Breasts