Duck Magret with Asparagus Risotto and Green Apple
An unlikely combination, but one that complements each other.
Ingredients
-
2 medium duck breasts
-
1 asparagus sauce
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2 Tablespoons Butter
-
2 shallots
-
1 Garlic Clove
-
200 ml White Wine
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white pepper qb
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1 green apple
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parmesan cheese qb
-
lemon zest qb
Preparation Method
- Pre-heat the oven to 200º, in grill mode.
- Make criss-cross cuts into the skin of the 2 duck breasts and season with salt on both sides.
- In a very hot skillet, sear the duck starting from the skin side, until golden brown, then flip to sear the other side.
- When ready, turn off the heat and set aside.
- Here’s how to deal with the asparagus: discard the stems, cut into pieces and add to a pan with 800 ml of already hot vegetable stock.
- Let it cook for a few minutes, then drain and set aside.
- Meanwhile, add 3 tablespoons of duck fat and another 2 tablespoons of butter to the pan where you will make the risotto.
- Add 2 chopped shallots and let it sauté.
- Add 1 crushed garlic clove and add 1 cup of arborio rice. Fry a little and refresh with about 150ml of white wine.
- Stir, season with salt and a pinch of white pepper.
- As soon as the alcohol evaporates, add a ladle of stock and cook until dry. Repeat the process until there is almost no broth.
- Take the opportunity to take the seared duck to the oven for about 5 to 10 minutes, skin side up, to finish cooking.
- When the internal temperature reaches 65º, take it out of the oven and let it rest for 2 minutes.
- Meanwhile, peel a green apple and cut into cubes. Add to the risotto, add the asparagus and last addition of broth.
- When the rice is ready, add another good spoonful of butter and a generous dose of grated Parmesan.
- Wrap it all up and it’s time to serve.
- Risotto at the base, a little more cheese on top, and the duck breast cut into slices.
- Garnish with 2 heads of asparagus and lemon zest.
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