Goosnargh Duck Breast with Mushroom Risotto
Pan-frying is my preferred way to cook the breasts as you get a nice brown and crispy skin without over cooking the meat.
I would start the risotto at the same time as transferring the Duck breasts to the oven.
For the duck breast.
Season the duck breasts with a sprinkling of sea salt and score lightly across the skin where you’re going to carve.
Heat a cast iron frying pan over a medium heat and place the duck breasts in, skin side down. Brown the skin and then turn them over to brown the underside.
Finish the breasts in an oven pre-heated to 220ºC/gas mark 7. This should take around 5 – 10 minutes, test them with your finger or measure the temperature.
Allow the duck breast to rest for 10 minutes before serving.
For the risotto.
Fry the mushrooms in a little oil until lightly browned and set one one side.
Melt 50g of the butter in a saucepan and add the shallot and garlic and cook until soft.
Turn up the heat, stir in the rice and cook until transparent. Then pour in the alcohol and stir until creamy.
Lower the heat and add stock a ladle at a time, stirring constantly until all is absorbed and the rice is cooked.
Season with sea salt and black pepper. Add the remaining 50g butter and parmesan. Allow to stand covered with a tea towel for a few minutes, then stir in. This is a good time to slice and plate the duck breast.
- 2 Goosnargh Duck Breasts
- 500g of your chosen mushrooms
- 100g butter
- 1 shallot, chopped
- 1 garlic clove, chopped
- 250g Arborio risotto rice
- 100ml Noilly Prat or white wine
- 750ml duck stock or vegetable stock
- olive oil
- 50g Parmesan
Press the duck breast with your finger to test. It should be firm to the touch, but still have some give. The perfect internal temperature for duck breasts is 52˚C.
Keep the fat from the frying pan to use later with roasties.