Ingredients Jump to Instructions ↓

  1. 2 duck breasts

  2. 1/2 pound mixed mushrooms, halved

  3. 1 head kale, thick stems removed and roughly chopped

  4. 1 teaspoon extra virgin olive oil

  5. 1 teaspoon unsalted butter

  6. 1 large shallot, finely minced

  7. 1 head young garlic, finely minced

  8. 3 bay leaves

  9. 1 cup Arborio or other Italian short grain Risotto rice

  10. 1/2 glass dry white wine

  11. 4ish cups chicken stock

  12. 3 ounces Parmesan cheese, finely grated

  13. 1 tablespoon cold unsalted butter salt and pepper

Instructions Jump to Ingredients ↑

  1. Strictly speaking this isn’t completely necessary, but I like to do it if I’m planning ahead. Score the fatty part of the duck with a sharp knife and season liberally with salt and pepper. Place this on a rack set on a plate in the refrigerator so air can circulate around it. Leave this for 24-48 hours. This helps boost the flavor of the duck and also to crisp up the skin. Once you’re ready to cook, remove the duck from the fridge and let it warm up for at least half an hour at room temperature. Warm your chicken stock in a pot over medium heat. Place both breasts fat side down in a large skillet then turn the heat to medium. This will help to render the fat out slowly. Continue cooking the duck on the fatty side until very crispy, then flip to continue cooking the other side until done to your liking. Set aside and keep warm. In the hot, rendered fat, add the mushrooms and saute until a deep brown. Add the kale and continue to cook until wilted. I know it’s bad ettiquette to add such a comment now, but you could also blanch the kale beforehand instead. Season with salt and pepper and set aside. In the same pan, add the olive oil, butter, shallot, garlic and bay leaves with a pinch of salt and cook until the shallot is soft and translucent. Add the rice to the pan and allow it to get coated with the butter and oil. Cook this for a minute or two, stirring often, then add the white wine. Reduce the wine until it has almost nearly evaporated, then add a ladle of the stock. Allow this to cook into the rice, and repeatedly add another ladle of stock until the rice is nearly done, stirring at your leisure. When the rice is nearly cooked (it will still be slightly toothy), add a final ladle of stock, the mushrooms and kale and stir frequently. Once most of the liquid has been absorbed, remove the pan from the heat, stir in the cheese and cold butter and season to taste with salt and pepper. Serve with your duck breast, either sliced and mixed into the risotto or whole on its own.


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