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Duck breast with morel risotto

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Medium difficulty Poêle Sauteuse
Prep time
15 minutes
Cooking time
20 minutes
4 people


For the risotto:

  1. Hydrate the morels in water
  2. Bring the chicken stock to a boil
  3. Chop then sweat the shallot (without browning) in a frying pan with 50 g (1/5 cup) of butter, then add the morels
  4. Add the rice, cook until translucent, then deglaze with the white wine and reduce until dry
  5. Drench with the boiling white chicken stock and cook gently while stirring
  6. Repeat until the rice is cooked
  7. 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:

  1. Remove the excess fat from the breasts and create a tight grid-like pattern on the side with the skin
  2. 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
  3. 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
  • Pepper


Fry pan

Fry pan

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.

Sauté pan

Sauté pan

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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