Duck breasts with strawberry risotto

Duck breasts with strawberry risotto

Total: 50 Min. | Active: 50 Min.
Nutritional value / person: 867 kcal
, Fat: 47 g
, Carbohydrate: 69 g
, Protein: 39 g

Ripe strawberries are the epitome of a warm summer's day. However, they don't just go with sugar, whipped cream and a glass of rosé. Strawberries can also bring a summer vibe to savoury dishes!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 shallot
1 garlic clove
1 tbsp butter
300 g risotto rice (e.g. Carnaroli)
2 dl white wine
9 dl vegetable bouillon
50 g grated Parmesan
30 g butter
500 g strawberries
salt and pepper to taste

Duck breasts

2 duck breasts (each approx. 300 g)
½ tsp salt
a little pepper

Fennel salad

2 tbsp apple vinegar
2 tbsp rapeseed oil
¼ tsp salt
a little pepper
1 fennel
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How it's done

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Finely chop the shallot, press the garlic clove. Heat the butter, sauté the shallot and garlic. Add the rice and sauté until translucent, stirring constantly.

Pour in the wine and reduce almost completely. Gradually add the hot stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente.

Add the parmesan and butter. Slice the strawberries and add half, carefully stir everything together, season.

Duck breasts

Remove the duck breasts from the fridge approx. 1 hr. before cooking. Score the fatty layer with a criss-cross pattern. Season the duck breasts and place in a cold frying pan, with the fatty layer facing down. Heat the pan and fry the duck breasts for approx. 8 mins. over a medium heat, until the fatty layer is crisp.

Turn the duck breasts and finish cooking for approx. 5 mins, remove and keep warm.

Fennel salad

Combine the vinegar and oil in a bowl, season. Thinly slice the fennel and add to the dressing with the reserved strawberries, mix. Slice the duck breasts and plate up with the risotto and fennel salad.


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