Free shipping on orders over $80. Promotional codes do not apply to the Discovery Box and Subscriptions.

Next delivery date:
August 17, 2021

Beet risotto with duck leg, almond and parsley

Suggestion

  • Possibility to replace asparagus and mushrooms with vegetables of your choice or in season

Ingredients (2 servings)

  • 1 bag of Épurée beet puree
  • 2 duck legs confit
  • 1 ½ cups of Arborio rice
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • ½ cup of white wine
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 1 chopped onion
  • 3 ½ cups chicken broth (or vegetable broth)
  • ½ cup of parmesan cheese
  • Salt and pepper
  • 2 tablespoons chopped parsley
  • 2 green onions
  • 2 tablespoons almonds
  • 3 asparagus cut in 3 and 8 mushrooms cut in quarters
  • Olive oil and butter

Preparation

  1. Lightly degrease all around the duck breast, remove the fillet and check the fat without cutting the meat. Let the duck breast cool down for about 15 minutes.
    Season the duck breast, start cooking on the fat side in a cold pan, turn over when the skin is golden and crispy, add a knob of butter, a nice coloration. About 5 minutes.
  2. Once well colored on each side. Set aside.
  3. Finish cooking for 5 to 8 minutes. For pink cooking, the temperature should be 150°F (65°C) and for rare magret, stop cooking at 130°F (55°C).
  4. Sauté the mushrooms in nice foaming butter, add the asparagus, and set aside.
  5. Put oil, butter, onion, garlic, thyme, and sweat in a saucepan over medium heat.
  6. Add the rice and pearl it well, the rice will become a little transparent. When it reaches this point, add the white wine and let it reduce to dry. Then add the hot chicken stock. (Do the same as the white wine, go cup by cup, let it reduce to dry or almost dry before adding the other cup). The whole thing will take about 20 minutes.
  7. The rice should still be a bit al dente and the consistency not too dry or wet. When the consistency is right, add the parmesan, the asparagus, the sautéed mushrooms, and the carrot puree. If you want, you can add a tablespoon of butter and mix it all. Add salt and pepper to taste.
  8. Finish cooking the duck breast in the oven for 5 to 8 minutes. For a pinkish color, the temperature should be 150°F (65°C) and for a rare duck breast, stop cooking at 130°F (55°C).
  9. Let the meat rest for about 10 minutes covered with aluminum foil or a bowl to keep it warm. Cut in 2 and serve.
  10. Assemble the plate and bon appétit!
Share on facebook
Share on twitter
Share on pinterest

Do you like the recipe? Share it with your family and friends 🙂

Leave a Reply

Similar recipes

Porkchop, carrot puree, broccoli, and bacon salad

Pork chop, carrot puree, broccoli, and bacon salad Ingredients (4 servings) 1 bag of Épurée carrot purees 7 sprigs of...

Asian Salmon Tartar with Broccoli Puree

Asian Salmon Tartar with Broccoli Puree Ingredients 280g of L’Atelier du Tartare salmon 1 tbsp. Épurée broccoli purée (to taste)...

Carrot risotto with duck breast and tarragon

Carrot risotto with duck breast and tarragon Suggestion Cut the duck breast in 2 either lengthwise or widthwise, don’t waste...
Add to cart