The saltiness of smoked duck is perfectly balanced off by the earthy flavours of button mushrooms and herbs in this gorgeous and easy-to-make dish.Delicious and packed with flavour, this is a simple dish for the days you feel like serving up something fancy in the comforts of home.
Serving: 2 people
Difficulty: Medium
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
12 thin slices smoked duck breast
3 tbsp olive oil
Half an onion, brunoised
5cm strip of celery, brunoised
1 bay leaf
3 sage leaves, sliced thinly
120g Arborio rice, washed
1 litre chicken stock
8 ceps, cut into small quarters
8 button mushrooms, cut into small quarters
200ml cream
½ sprig thyme leaves, removed from stem
½ sprig oregano, finely chopped
A pinch of nutmeg powder
100g Parmesan, grated
10g butter
Method:
1. Heat up a sauté pan with the olive oil on medium heat. Toss in the onion, celery, and 2 slices of smoked duck breast.
2. Sauté with a wooden spoon, then add the bay leaf and sage. Slide in the rice and sauté.
3. Pour in half of the chicken stock, and bring to a rapid boil while stirring continuously for 2-3 minutes. Lower the heat and simmer for 5 minutes, stirring occasionally.
4. As the liquid dries out, add more chicken stock, ladle by ladle, until the rice fluffs up and is firm to the bite. Add the ceps and button mushrooms.
5. Then, stir in the cream and continue to simmer for a few more minutes. Add the thyme, oregano, nutmeg powder, Parmesan and butter. Remove from the heat and serve.
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