recipes
Pan fried duck breast on a fruity almond risotto
Serves: 2
2019-02-14
Method
In a small pan, cook the chopped onions and garlic in butter until transparent. Add the rice and mix well to coat the rice grains in oil. Add the wine to the pan and bring to the boil. Top with the beef stock and leave to simmer, stirring continuously. Meanwhile, season the duck breasts with salt and seal, fat side down first on a well preheated saute pan. Add the peaches cut in quarters toss than continue to cook the duck breasts in a pre-heated oven at 180`c for just 9 minutes. Once cooked remove the Duck and peaches from the pan before placing the pan on high heat. Add in the port, followed by the beef stock and reduce until you obtain a glossy sauce. Once the rice is nearly cooked and the liquid has been absorbed, add the berries and continue to stir. Finally add the crushed almonds and fresh cream, adjust with salt and pepper and serve underneath the duck breasts.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
print
email
watch video
View Maltese
Sider tal-papra fuq risotto bil-frott u lewż
Ingredients
- 2 isdra tal-papri
- 2 ħawħiet
- 2 grokkijiet port
- kikkra stokk taċ-ċanga
- 40g lewż, mfarrak
- 60g berries tal-friża
- 50ml krema friska
- 160g ross arborio
- 4 sinniet tewm, imqatta’
- nofs basla, mqatta’ fin
- nofs tazza inbid abjad
Method
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.