Duck Breast on Risotto Balls with Mushroom Sauce
Duck breast on risotto balls with mushroom sauce is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small duck breast fillets (≈220 g)
- Salt
- ground pepper
- 50 ml cognac
- 200 ml duck stock (glass)
- 100 g crème double
- 1 tbsp Olive Oil
- 2 tbsp butter
- 200 g shiitake mushrooms
- 100 g spinach (washed)
- 20 g dried porcini mushrooms
- 150 g risotto rice
- 2 shallots
- 2 tbsp butter
- 400 ml Poultry broth
- 100 g mixed, chopped forest mushrooms
- 25 g grated Parmesan
- 2 tbsp chopped parsley
- Salt
- ground pepper
- flour (for dusting)
- 1 tbsp Olive Oil
- 1 tbsp butter
Instructions
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1.
Soak porcini in 200 ml hot water for about 10 minutes.
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2.
Peel and finely chop shallots; sauté in butter, add rice and cook until translucent. Add broth, bring to a boil, then reduce heat and let the liquid absorb slowly, stirring occasionally. If needed, break up soaked mushrooms and add them with soaking liquid and fresh mushrooms to the rice; continue cooking for about 20 minutes until all liquid is absorbed, stirring occasionally. Stir in parmesan and parsley, season with salt and pepper.
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3.
Remove from heat and allow to cool.
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4.
Score duck breasts on the skin side in a diamond pattern and season with salt and coarse pepper.
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5.
Brown duck breasts skin-side down in a large pan without added fat for 5 minutes, flip and cook another 4 minutes. Remove duck breasts and keep warm.
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6.
Drain excess fat from the pan, deglaze with cognac, scrape up browned bits. Add duck stock and reduce to half, then stir in crème double and simmer until desired sauce consistency is reached. Season with salt and pepper.
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7.
Clean and finely chop mushrooms; sauté briefly in 1 tbsp butter.
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8.
Let spinach wilt in remaining hot butter, cook for 2-3 minutes, then mix with mushrooms and season with salt and pepper.
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9.
Meanwhile, divide risotto into four portions, shape into balls, flatten slightly, dust with flour. Heat butter and olive oil in a pan and fry the risotto balls until golden brown on both sides.
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10.
Serve by placing risotto balls on a plate, surrounding them with mushroom-spinach mixture and sauce, then top with sliced duck breast.
