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Another quick post here because I’m running behind and no doubt my hordes of loyal readers are clicking refresh each morning only to form a look of disdain as the same tired rhetoric comes up.
A simple seared duck breast and shitake mushroom risotto. The duck breast was rubbed with a spice mixture that I guess might almost equate to Chinese Five Spice if you broke it down. There was Star Anise, Cinnamon, Szechuan peppercorns, and fennel seeds…so ok… four spice if you want to be picky. Dry roasted them in a pan and crushed in the mortar and pestle and then rubbed it into the duck on the skin side. Season with a little olive oil and salt (for good luck), and then place into a hot pan skin side down to sear. Once the skin is nice and crispy, flip it over and seal the bottom, before popping it into the oven to finish off.
The Shitake mushrooms I used were dried. So I soaked them in a bowl of warm water for about 15 minutes before using them. This had the added benefit of giving me some intense mushroom flavoured water to use in the stock, which was topped up with chicken stock and white wine.
The risotto is made as you would any other. Leeks, onion, garlic, sweat…add rice, coat, add stock x lots, add mushrooms and other bits towards the end, wait til its getting soft but still has a bit of bite… and you’re done.
One thing I have noticed is that if you leave it too long to serve and eat your risotto then it will continue cooking from the heat trapped in the body of rice, and pretty soon you’ll have overcooked stodgy rice puffs, rather than the creamy smooth risotto of 10 minutes beforehand.
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So after the risotto is done, slice your duck breast in nice sexy little pieces, and layer lovingly on top of the plate, with a sprig or two of fresh coriander for decoration and sensory juxtaposition.