Luv-a-Duck Recipes

Duck & Asparagus Risotto Recipe
 

Duck & Asparagus Risotto

To Prep
20 minutes
To Cook
30 minutes
How easy?
It’s so easy...
Serves
4
Luv Rating
Not yet rated.

Not yet rated.


Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.

Ingredients

4 Luv-a-Duck Fresh Duck Breasts
4 cups (1 litre) Luv-a-Duck Duck Stock
2 tbsp Luv-a-Duck Duck Fat
1 brown onion, diced
2 tsp garlic, crushed
1 1⁄3 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 duck fat 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, pre-heat oven to 190°C. Pat duck skin dry, score the skin and season with salt. In a medium pan over moderate heat, place the duck breasts skin side down into the pan for 5 minutes or until skin is golden. Turn the duck breast over and cook for a further 2 minutes.
  4. Remove from the pan and place on a lined baking tray. Roast the duck in the oven for 8-10 minutes, or to your liking. Remove from the oven and rest for 5 minutes before slicing. For best results, duck should be cooked medium rare.
  5. Spoon risotto into serving bowls and top with sliced duck, shaved Parmesan and extra black pepper.

LUV to Help You

Duck Fat - Ideas for Use

How to: Cook Delicious Duck Breasts

Duck Fat - How to Render

Duck Fat: The Facts


Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.


Reviews

Sorry, no ratings have been submitted for this recipe yet.



Rate & Review

Please enter in the word you see below:

If we approve your review for publication, it will appear on the site within 72 hours. Reviews are meant for the sharing of information by users of our recipes. Comments that are not original, are offensive or objectionable may not be published.