Pan-fried duck breast, pistachio crust, baby onions, risotto, Porto wine reduction

Duck breast:

  • Slow cook in a vacuum pack at 60.5°C for 45 minutes with thyme and 15gr of extra virgin olive oil.
  • Take out from the pack and incise the duck skin.
  • Cook over medium heat for 10 minutes.
  • Keep in a warm place.

Porto wine sauce:

  • In a large pot, pour a film of extra virgin olive oil and add thinly sliced shallot together with thyme and bay leaf.
  • Deglaze with Porto wine and reduction to half.
  • Add chicken stock and reduction to 2/3.
  • Finish by adding demi-glace, then boil for a few minutes. Seasoning with salt and pepper.
  • Drain the sauce and keep in a warm place.

Risotto:

  • Bring the stock to a simmer in a saucepan. Heat the butter in a 3-quart saucepan and cook the shallot and garlic over medium heat, stirring until golden but not brown–about 3-5 minutes.

Add the rice and stir to coat the rice. Turn the heat to medium-high, deglaze with white wine and slowly of the chicken stock to cover the rice by 1cm.
  • Keep the mixture boiling, stirring constantly. The risotto must keep boiling, but it must not stick to the pot. The whole cooking process may take 25-30 minutes.
  • Once all the stock has been absorbed, and the risotto is al dente, remove the pan from the heat and quickly stir in the butter, Parmesan cheese and fresh morel mushrooms (finely chopped).

Finish and presentation:

  • Using a steel ring, place the risotto nicely in the center of the plate.
  • Present the duck breast (nicely sliced) on top of the risotto, then a quenelle of eggplant caviar. Pour porto wine sauce and drizzle with crashed pistachio and rosemary leaf.

 

Ingredients:

* Duck breast 70gr
* Risotto 50gr
* Shallot (comfit) 15gr
* Eggplant caviar 10gr
* Pistachio 5gr
* Porto wine sauce 20gr
* Rosemary 1 piece
* Truffle oil 3gr
* Alba White truffle 3gr
* Salt 5gr
* Black pepper 5gr
* Porto wine:
* Extra virgin olive oil 15gr
* Shallot 50gr
* Bay leaf 1 piece
* Thyme 1 piece
* Porto wine 750ml
* Demi-glace 15cl
* Salt 15gr
* White pepper 15gr

Risotto:
* Canaroi Rice 50gr
* Butter 20gr
* Shallot 10gr
* Garlic 5gr
* Bay leaf 1 piece
* White wine 20gr
* Chicken stock 30cl
* Parmesan cheese 15gr
* Truffle oil 2gr
* Salt and white pepper 5gr each
* Morel mushrooms 10gr