Risotto with Duck Breast & Grappa Soaked Muscatels
First courses
Young
2 people
Beppis Restaurant,East Sydney, Australia
25 minutes
Ingredients:
1 hg Arborio Rice
1/2 Bunch Tarragon
2 Onions (finely chopped)
70 g grated Parmesan
2 Tbsp chopped Garlic
Salt & Pepper to taste
150 g butter (cubed)
5 Duck Breast Fillets
1.3 L Chicken Stock
100 ml Poli Bassano Grappa
50 g Muscatels (soaked in Poli Bassano Grappa)
200 ml White Wine
10 ml Extra Virgin Olive Oil
1/2 Bunch Tarragon
2 Onions (finely chopped)
70 g grated Parmesan
2 Tbsp chopped Garlic
Salt & Pepper to taste
150 g butter (cubed)
5 Duck Breast Fillets
1.3 L Chicken Stock
100 ml Poli Bassano Grappa
50 g Muscatels (soaked in Poli Bassano Grappa)
200 ml White Wine
10 ml Extra Virgin Olive Oil
Preparation:
Season duck breast fillets & cook in a pan skin down to render the fat, once fat is golden brown and crispy turn over & seal flesh side for 30 seconds. Cook in oven at 200° for approx 3-4 minutes, remove and allow to rest.
Bring chicken stock to the boil with the whole bunch of Tarragon to infuse, once boiled, turn down to gently simmer.
On a medium heat in a heavy based pot, add half the butter and onions and cook for approx 6-7 minutes without colour then add garlic and cook for a further 2-3 minutes. On a high heat add the rice & stir to coat the rice for approx 1-2 minutes, turn up to high heat add white wine and reduce by half for approx 3-4 minutes then turn down to a medium - high heat.
Slowly add boiling stock one ladle at a time for approx 15-17 minutes
stirring constantly. Once cooked to al dente remove from heat, stir in remaining butter & parmesan then add salt & pepper to taste.
Serve topped with bite size pieces of sliced duck, Grappa soaked muscatels & olive oil.
Bring chicken stock to the boil with the whole bunch of Tarragon to infuse, once boiled, turn down to gently simmer.
On a medium heat in a heavy based pot, add half the butter and onions and cook for approx 6-7 minutes without colour then add garlic and cook for a further 2-3 minutes. On a high heat add the rice & stir to coat the rice for approx 1-2 minutes, turn up to high heat add white wine and reduce by half for approx 3-4 minutes then turn down to a medium - high heat.
Slowly add boiling stock one ladle at a time for approx 15-17 minutes
stirring constantly. Once cooked to al dente remove from heat, stir in remaining butter & parmesan then add salt & pepper to taste.
Serve topped with bite size pieces of sliced duck, Grappa soaked muscatels & olive oil.
