Breast of duck on strawberry risotto and pistachio cream

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Breast of duck on strawberry risotto and pistachio cream

Serves:

2021-03-20

Ingredients

2 knobs butter
1 small leek
100g Arborio rice
1/2 glass red wine
1 glass chicken stock (Knorr)
60g frozen strawberries (Asiago)
2 tbsp balsamic vinegar
2 duck breasts
2 tbsp crushed pistachios
1 spring onion
2 tbsp honey
2 tbsp double cream (Elmlea)
Small bunch baby spinach leaves

Method

In a large pan, heat a knob of butter and sauté the leeks for 4 minutes to soften. Add in the rice stirring continuously to coat with the fat. Splash in the wine to evaporate then pour in the warm stock. Mix, turn down the heat and simmer until the stock is absorbed. Finally, add in the frozen strawberries and vinegar, stir and remove from heat. Meanwhile, prepare the duck by removing any excess fat off the breasts and score with a sharp knife. Heat a dry pan and seal the duck, fat side first till golden. Remove duck from the pan and finish off in the oven at 180°C for 9 minutes. In a clean pan prepare the pistachio sauce by sautéing the chopped spring onion in another knob of butter until browned. Add in the pistachios and honey and caramelize. Add in the cream, reduce the heat and continue to cook until thickened. Serve the risotto into deep plates with the baby spinach leaves on top. Sliced the duck and arrange on top of the spinach, drizzled with the pistachio sauce.

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View Maltese

Sider tal-papra fuq risotto tal-frawli u krema tal-pistaċċi

Ingredients

2 isdra tal-papra
kurrat żgħir
100g ross Arborio
nofs tazza nbid aħmar
tazza stokk tat-tiġieġ
2 imgħaref ħall balsamiku
60g frawli tal-friża
2 imgħaref pistaċċi mfarrka
basla twila
2 imgħaref għasel
2 imgħaref krema doppja
mazz żgħir spinaċi

Method

F’taġen kbir, saħħan ftit butir u qalli l-kurrat għal 4 minuti sakemm jirtab. Żid ir-ross waqt li tħawwad kontinwament biex tiksi bix-xaħam. Itfa’ l-inbid u ħallih jevapora, imbagħad, ferra’ l-istokk sħun. Ħawwad, baxxi n-nar u ħallih itektek sakemm l-istokk jiġi assorbit. Fl-aħħar nett, żid il-frawli u l-ħall, ħawwad u neħħi minn fuq in-nar. Sadanittant, ipprepara l-papra billi tneħħi kwalunkwe xaħam żejjed minn fuq is-sider u taqqab b’sikkina li taqta’. Saħħan taġen u ssiġilla l-papra, l-ewwel min-naħa tax-xaħam sakemm tieħu kulur dehbi. Neħħi l-papra mit-taġen u spiċċa fil-forn f’temperatura ta’ 180°C għal 9 minuti. F’taġen nadif ipprepara z-zalza tal-pistaċċi billi ssajjar il-basla twila mqattgħa fi ftit butir sakemm issir. Żid il-pistaċċi u l-għasel u ħallih jikkaramellizza. Żid il-krema, naqqas in-nar u kompli sajjar sakemm jiħxien. Servi r-risotto fi platti fondi bil-weraq tal-ispinaċi fil-wiċċ. Qatta’ l-papra u rranġa fuq l-ispinaċi, u fuq nett ferra’ ftit zalza tal-pistaċċi.

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