Duck breast with wild garlic risotto and pangrattato
Springtime gourmet cuisine that's easy to recreate! In our recipe, the tender meat of the pink roasted duck breast harmonizes heavenly with the subtly spicy taste of the wild garlic risotto. Perfect with pangrattato as a crispy topping.
People:For 4 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Duck Breast
| 4 pieces | Duck Breast "The Duke Filet" |
Wild Garlic Risotto
| 50 g | Wild garlic |
| 2 pieces | Shallots |
| 1 tbsp. | Butter |
| 400 g | Risotto rice |
| 150 ml | White wine |
| 1 Liter | Chicken stock (hot) |
| Some | Baby spinach (2 handfuls) |
| 100 g | Parmesan cheese, grated |
| Zest of 1/2 organic lemon (grated) | |
| Some | Salt |
| Some | Pepper |
Pangrattato
| 1 piece | Stale bread (or pastry) |
| 1 clove | Garlic |
| 2 tbsp. | Olive oil |
| 1 tsp. | Thyme leaves |
Preparation steps
Duck Breast
- Fry the duck breast “The Duke Filet” in the pan according to the instructions.
Wild Garlic Risotto
- Finely chop the wild garlic.
- Peel and finely dice the shallots and sauté in the butter until translucent.
- Add the risotto rice and fry briefly.
- Pour in the white wine and reduce.
- Gradually add a ladle of soup to the risotto rice and cook until al dente, stirring constantly.
- Remove the risotto from the heat.
- Stir in the wild garlic, spinach, Parmesan and lemon zest.
- Season to taste with salt and pepper.
Pangrattato
- For the pangrattato, grate or finely chop the bread (or pastry).
- Peel and crush the garlic.
- Fry the breadcrumbs in the olive oil until golden brown and crispy.
- Add the garlic and thyme leaves and fry briefly.
- Remove from the heat.
Arrange
- Serve the wild garlic risotto on plates, sprinkle with pangrattato and place the roasted duck breast on top.
Das AUMAERK Fleisch
