Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Risotto with Duck Breast & Grappa Soaked Muscatels


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.

Recommended Grappa:
Poli Bassano Classica

Link to the recipe:

  • 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

  • Author:
    • Beppis Restaurant,East Sydney, Australia
  • Typology:
    • First courses
  • Preparation time:
    • 25 minutes
  • Notes: