Honey-glazed duck risotto

Honey-glazed duck risotto

By
From
Moorish
Serves
4
Photographer
Mark Roper

This is a combination that works surprisingly well. The richness of the duck meat perfectly complements the risotto, which is fragrant and spicy, rather than overly rich and creamy.

Glaze

Ingredients

Quantity Ingredient
2 tablespoons honey
splash sherry
2 seeds from cardamom pods, lightly crushed
1 teaspoon cracked black pepper, lightly crushed
1 teaspoon orange-blossom water
2 tablespoons olive oil
100g duck breasts, skin on
salt and pepper

Risotto

Quantity Ingredient
1 litre chicken or vegetable stock, simmering
20 strands saffron
1 cinnamon stick
60ml olive oil
1 small onion, quartered
400g vialone nano rice
60ml white wine
100g fresh peas
1 tablespoon chopped parsley
1 tablespoon chopped celery leaves, (from the heart)
100g unsalted butter, chilled and diced
60g parmesan, grated
salt and pepper
Juniper berry dressing with preserved lemons

Method

  1. To make the glaze, warm the honey gently with the sherry. Stir in the cardamom and pepper and add the orange-blossom water.
  2. Heat the oil in a roasting pan until hot. Score the duck skins with a very sharp knife, season them with salt and pepper and place them, skin side down, in the pan. Lower the heat and cook until the skin turns a lovely golden brown, and the fat starts to render – it should take about 4 minutes. Turn the duck breasts over and cook them for a further 2 minutes. Tip off the rendered fat from the pan and brush the skin with the glaze. Turn the breast, skin-side down again, and cook for a final 2 minutes. Remove from the heat to rest and keep warm.
  3. To make the risotto, bring the stock to the boil, then add the saffron and cinnamon stick and lower to a simmer. Heat the olive oil in a pan. Fry the onion for a few minutes to flavour the oil, then discard it. Add the rice and stir for a few minutes to coat each grain with the oil. Pour in the wine and bubble away until it evaporates. Next, ladle in enough simmering stock to cover the rice by a finger’s width. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
  4. Add the same quantity of stock. Again, cook on medium heat, stirring from time to time, until most of the stock has been absorbed.
  5. Add a third amount of stock (reserve around 100 ml for the final stage) and when half of the liquid has been absorbed, add the peas, parsley and celery leaves. Stir gently until the stock is all absorbed.
  6. Add the final 100 ml of stock and the butter and stir until both are completely absorbed. Stir in the parmesan, then taste and adjust the seasoning if needed. Cover the pot and allow to rest away from the heat for a few minutes. Serve straight away.
  7. To serve, ladle out a nice mound of risotto into each bowl, slice each duck breast into 5 pieces and stack on the top. Serve with a peppery watercress salad and juniper berry dressing with preserved lemons.
Tags:
Malouf
Greg
Lucy
Moorish
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