Duck breast with morel risotto
For the risotto:
- Hydrate the morels in water
- Bring the chicken stock to a boil
- Chop then sweat the shallot (without browning) in a frying pan with 50 g (1/5 cup) of butter, then add the morels
- Add the rice, cook until translucent, then deglaze with the white wine and reduce until dry
- Drench with the boiling white chicken stock and cook gently while stirring
- Repeat until the rice is cooked
- One minute before the end of the cooking time, add the butter and the Parmesan and stir briskly (what the Italians call "montecare")
For the duck breast:
- Remove the excess fat from the breasts and create a tight grid-like pattern on the side with the skin
- Place the breasts skin-side-down in a dry saute pan and cook until the fat melts, then turn them over and continue cooking until they reach an internal temperature of 74°C (165°F). Cover the breasts with a sheet of parchment paper and let sit for 5 minutes
- Arrange the risotto on a plate, cut the duck breasts into thin slices, and place the slices on the risotto.
- 2 duck breasts
- 200 g (around 1 cup) Arborio rice
- 20 g (0.7 oz) large dried morel mushrooms
- 1 shallot
- 10 cl (2/5 cup) white wine
- 45 cl (a little less than 2 cups) white chicken stock
- 30 g (1/3 cup) grated Parmesan cheese
- 5 cl (1/5 cup) olive oil
- 50 g (1/5 cup) butter
- Fleur de sel
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
Why use a sauté pan?
Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.
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