Duck risotto



  • 65g rice
  • 20g butter
  • 15g onion
  • 40g duck breast
  • 100ml dry red wine
  • 400ml chicken stock
  • 20g parmesan
  • 20g boletus
  • 10g crottin
  • several pieces of jerk duck
  • fennel
  • olive oil
  • garlic
  • thyme
  • pepper
  • salt

Fry mushrooms on a hot frying pen. In a deep stewpot fry garlic, thyme, sliced duck breast and chopped onion. Add rice, fry. After that add some red wine. Let it stem out a little. After that gradually pour in the stock. Simmer for 15 minutes more and add olive oil. Then add parmesan, pepper, butter, whip the mass actively.
Put it on a plate decorating with fried mushrooms, pieces of crottin, slices of jerk duck, parmesan, pepper and butter.
The dish is ready. Bon appétit!

Recipe: Uilliam Lamberti

Tags: fowlrice


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