Seared Duck Breast over Risotto
Duck breast sears skin-side down until the fat renders and crisps, then rests sliced over a slow-stirred parmesan risotto finished with a honey balsamic glaze.
Scoring the duck skin before it hits a cold pan lets the fat render slowly, which is the only way to get skin this crisp without overcooking the meat underneath. Risotto stirred patiently with warm stock turns creamy on its own, no cream required, and makes a rich bed for the duck. A quick honey balsamic glaze poured over the sliced breast ties the whole plate together.
Prep
15 min
Cook
35 min
Total
50 min
Serves
2
Level
Hard
Calories
650 / serving
Ingredients
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