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Betty Bossi Koch-Center
How it's done
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.
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.
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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