Duck breasts with strawberry risotto

Name: Duck breasts with strawberry risotto
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 g butter; 50 g grated Parmesan; 500 g strawberries; 1 fennel; 1 garlic cloves; 1 shallots; 2 duck breasts; 2 tbsp apple vinegar; 2 tbsp rapeseed oil; 300 g risotto rice; 9 dl vegetable bouillon; salt and pepper to taste; 2 dl white wine

summer Spring Autumn

Total: 50 min. | Active: 50 min.

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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!

Stephi from the FOOBY team

Ingredients

for 4 person

Risotto
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	strawberry
	salt and pepper to taste

Duck breasts
2	duck breast (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

How it's done

Risotto

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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