Duck Breast with Creamy Mushroom Risotto
Ingredients (Serves 2)
For the Duck:
- 2 duck breasts
- Salt and black pepper
- 1 tsp fresh thyme
For the Risotto:
- 1 cup Arborio rice
- 3 cups warm chicken broth
- 1 small onion, finely chopped
- 2 tbsp butter
- ½ cup Parmesan cheese, grated
- 200 g mushrooms, sliced
- 2 tbsp olive oil
Instructions
- Score the duck skin in a crisscross pattern. Season with salt, pepper, and thyme.
- Place duck skin-side down in a cold pan. Cook over medium heat for 6–8 minutes until the skin becomes crispy and golden.
- Flip and cook for another 3–5 minutes. Let rest before slicing.
- Sauté onions in butter until soft. Add mushrooms and cook until tender.
- Stir in the Arborio rice and cook for 1 minute.
- Add warm broth gradually, stirring frequently until the rice becomes creamy.
- Mix in Parmesan cheese and a little butter.
- Plate the risotto and top with sliced duck breast.
⏱️ Prep Time: 15 min
🔥 Cook Time: 35 min
🍽️ Servings: 2
A rich and elegant restaurant-style dish featuring crispy duck breast served over creamy mushroom risotto. Perfect for a special dinner.
