Risotto with duck

Name: Risotto with duck
Ingredients: 1 items Shallot, chopped; 1 items clove of garlic, finely chopped; splash; generous knob; 1 items glass of white wine; 200 gr risotto; 100 gr fresh garden peas; 0.5 items zucchini in cubes; Grated Parmesan cheese; 1 l vegetable or poultry stock; 0.5 items pack of pointed asparagus; Lemon zest; 2 items duck breasts, fat cross-scored

Risotto pairs perfectly with duck. Finish it off with a crispy Parmesan cheese wafer.

Ingredients

1itemsShallot, chopped

1itemsclove of garlic, finely chopped

splash

generous knob

1itemsglass of white wine

200grisotto

100gfresh garden peas

0.5itemszucchini in cubes

Grated Parmesan cheese

1lvegetable or poultry stock

0.5itemspack of pointed asparagus

Lemon zest

2itemsduck breasts, fat cross-scored

Preparation

Heat a non-stick pan and grate the Parmesan cheese over the hot pan.
Let the cheese color lightly, remove from the pan, and let cool on kitchen paper.
Sauté the shallot in a generous splash of olive oil until translucent and add the garlic halfway through.
Add the risotto rice to the shallot and cook the rice until it becomes translucent.
Deglaze with the wine and let it evaporate completely.
Add a third of the warm stock and let the rice cook gently over low heat.
Stir regularly.
When the stock is absorbed, add more stock, repeating until the rice is al dente.
Remove the pan from the heat and add a generous amount of grated Parmesan cheese and a large knob of butter.
Season with lemon zest, pepper, and salt.
Blanch the vegetables in plenty of salted water and cool them down.
Add them to the risotto.
Sear the duck breasts skin side down in a dry hot pan.
Render the fat until crispy and turn the duck breasts over.
Season the skin side with pepper and salt and finish cooking the duck breasts in a preheated oven at 160°C.