Duck Risotto with Fig

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• 2 tbsp olive oil
• 300 g risotto rice
• 1 l vegetable broth
• 80 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• 2 figs
• 400 g pan‑fried duck breast fillet
• fig (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat butter and olive oil in a pot. Sauté the onion, garlic, and rice until translucent. Gradually stir in the broth, allowing it to absorb while stirring constantly over high heat. Cook for about 20 minutes until the risotto is al dente. Wash the figs, cut them lengthwise into quarters, then slice into rings. Slice the duck breast into thin strips. Just before serving, fold grated parmesan, fig slices, and duck strips into the risotto. Warm for 3–4 minutes and season with salt and pepper.

2. 2.

   Plate on bowls garnished with additional fig slices and serve immediately.