recipes
Breast of duck on beetroot risotto caramelized onion and balsamic sauce and hazelnut crisp
Serves: 2
Ingredients
For the duck
- 2 breast of duck
- 1 red onion
- 1 tsp sugar
- 1/2 glass Red wine
- 1 tsp balsamic vinegar
For the hazelnut crisps
- 4 sheets filo pastry
- 1tbsp crushed hazelnuts
- 25g melted butter
For the risotto
- 1/2cup arborio rice
- 3/4 cup chicken stock
- 1/4 glass red wine
- 1 small beetroot
- 1/2 leek
- 2 cloves garlic
- 1 tbsp salted butter
- 2 bay leaves
Method
Clean the extra duck fat and seal from both side fat side first with out adding any oil, slice the onion and once duck is sealed add the onions, sugar and brown. Now pour in the wine, vinegar and boil for a minute, simmer until the sauce in the right consistency. Cut the filo in circles with a cutter, brush with butter and sprinkle the hazelnuts in the middle, make at least 3 layers and bake on a non slip mat. Chop the leeks, garlic and saute in salted butter until vegetables are softened, add the rice toss well for a few minutes than pour in the wine, bring to the boil than simmer with the stock. Chop the beetroot finely and simmer together with the rice and bay leaves.
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