Pan Seared Duck Breast with Cranberry Risotto
Serving size: 4
4 Duck Breasts (scored)
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 cloves garlic
Salt and pepper
1½ gallons chicken stock
1 cup white wine
3 cups Carnoroli rice
1 white onion
1 cup cranberries
¼ cup grated Parmesan cheese
2 cup cranberry Juice
3 tablespoon butter
For the rice:
1. Cut up the onion into small dice then bring the chicken stock up to a slow boil. Add a small amount of oil to a medium roasting pan. Sweat the onions and rice together until mixture becomes hot enough to touch. Then, deglaze with wine and reduce by half. Add enough stock to the pot so the rice is slightly covered.
2. Stir constantly so the rice doesn’t stick to the pan; next, add more chicken stock - enough stock to make the rice becomes al dente.
3. Add cranberries at this point and season to taste. Adjust the texture with a light amount of butter and parmesan cheese
For the duck:
1. Heat a medium size skillet, and add a small amount of oil to the pan.
2. Season duck breast on both sides and pan sear on the skin side first. Add herbs, garlic cloves and one tablespoon of butter to pan, then baste in the pan’s juices. Sear until skin is golden and crispy, flip over and continue to baste.
3. Turn heat down and allow the duck to cook slowly until medium rare. Remove from pan and drain all oil out of the pan, keeping the herbs in the pan.
4. Deglaze with cranberry juice and reduce till slightly syrupy. Next, mount with butter and season to taste. Allow to rest before slicing.
5. Place risotto in center of bowl, lay sliced duck on top of rice and spoon sauce over and around the entire plate.