2 Luv-a-Duck Smoked Duck Breasts
40g dried porcini mushrooms soaked in 200ml water (or dried shitake mushrooms)
1 tblsp olive oil
1 shallot, finely chopped
1 clove garlic, finely chopped
1 ½ cups aborio rice
4 cups Luv-a-Duck Duck Stock
100g porcini mushrooms, sliced
1 tblsp butter
50g parmesan cheese, grated
Shaved parmesan to garnish
Cracked black pepper to taste
Truffle Oil to garnish , Micro herbs to garnish
1. Heat oil in a deep fryingpan or shallow wide saucepan over a medium heat saute the shallot and garlic 2 minutes, stir in the arborio rice and toast 1-2 minutes stirring. Heat the duck stock stock in a saucepan until liquid begins to boil, keep warm.
2. Stir in one ladle at a time of hot duck stock stirring occasionally until all the liquid is absorbed. Repeat until all the stock has been absorbed and rice is aldente. (If rice is still firm you may need to add a little more water or stock).
3. Stir in the dried porcini mushrooms and soaking liquid along with the sliced mushrooms and butter.
4. Heat Luv-a-Duck smoked duck breast as per pack instructions. Heat a frying pan over a medium high heat 2 minutes then place the smoked duck breast skin side down for 2 minutes to crisp the skin. Allow to rest and slice duck breast diagonally into thin slices.
5. Stir the parmesan cheese into the risotto and season to taste with black pepper.
6. Serve risotto on warm plates top with sliced smoked duck and garnish with shaved parmesan, a drizzle of truffle oil and micro herbs.
Duck stock maybe replaced with vegetable stock.
If fresh porcini mushrooms are not available try another variation swiss brown, chanterelles or dried shitake mushrooms (available at all Asian supermarkets).
Truffle oil is available from speciallity stores or delicatesens. In place of truffle oil you may like to use a good quality olive oil or a little vincotto .