Duck Breast with saffron risotto & pimentos de padron
Fast food can be this sophisticated! The simple saffron risotto and the briefly cooked pimentos de padron are sophisticated side dishes for the deluxe tender pink duck breast. Discover a great fine dining recipe with a Mediterranean touch!
People:For 4 persons
Cooking time:40 minutes
Difficulty level:
Easy
Recipe by:@FOOD_STEIDI
Ingredients
Duck Breast
| 4 Stück | Duck Breast "The Duke Filet" |
Safran-Risotto
| 1 piece | Onion, finely diced |
| 300 g | Risotto rice |
| 200 ml | White wine |
| 1 Litre | Chicken stock |
| 1 tsp. | Saffron threads, carefully ground |
| 120 g | Butter |
| 50 g | Parmesan cheese |
Pimentos de Padron
| 4 tbsp. | Olive oil |
| 200 g | Pimentos, whole |
| 300 g | Snack peppers, cut into rings |
| 2 cloves | Garlic |
| Some | Sea salt |
Preparation steps
Duck Breast
- Entenbrustfilets "The Duke Filet" nach Kochanleitung zubereiten.
Safran-Risotto
- Sauté the finely chopped onion in approx. 1 tbsp butter over a medium heat until translucent, then add the rice and cook until translucent.
- Deglaze with white wine and cook briefly. Then add a ladle of hot stock.
- When the rice has absorbed the stock, add another ladle of stock
- After about 10 minutes, add the saffron to a ladle of hot stock and pour over the risotto.
- After a further 10 minutes, when the rice has absorbed all the stock, add the butter and parmesan. Season with sea salt if necessary.
Pimentos de Padron
- Heat the olive oil in a pan over a medium heat.
- Add the pimentos and bell pepper rings and cook for approx. 10 minutes.
- Once the pimentos and peppers have browned a little, add the garlic and cook for a few more minutes.
- Season with sea salt and serve on plates with the duck breast fillets and saffron risotto.
Das AUMAERK Fleisch
