Duck breast with spinach risotto
Servings
2people
Servings
2people
Ingredients
For the duck
For the risotto
Instructions
  1. Preheat oven to 180 Celsius.
  2. Make little cuts on the breast skin, but be careful not to cut into the meet. Heat a pan over medium. Add the duck breasts with skin side facing down, and saute for about 10 minutes or until the fat melts nicely and the skin becomes golden brown. Then turn and saute the non-skin side for another 4-5 minutes.
  3. Then put the duck breasts into a small bakind dish and bake it for 10 munites. When ready, cover let it rest out of the oven for anoterh 10 minutes.
  4. While the duck is baking, you can make the risotto. Boil the stock and dice the onion and garlic. Put a medium saucepan over mnedium heat and heat up the olive oil. Saute the onion and garlic for a few minutes with a pinch of salt, then add the rice. Stir for a few minutes, then add the wine. When the rice absorbed all the wine, add half a cup of the boiling stock. Stir until this is absorbed by the rice too, then add another half cup of the stock.
  5. Repeat this until the rice is cooked al dente. If you need more liquid, you can add a bit of water and wait until that absorbs too. Season to taste and take off of the heat.
  6. Add the butter and the washed and slightly chopped spinach to the risotto. Stir and let it sit for 5 minutes. Serve with the sliced duck breast and pomegranate seeds.