Duck with Butternut Squash Risotto

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Duck with Butternut Squash Risotto2024-03-07T14:32:00+01:00

Duck with Butternut Squash Risotto

  • CourseMain Course
  • Preparation30'
  • Difficultyeasy
  • Gameduck
  • Calories300 - 400
  • ActivityM 35’ F 48’
  • Persons4


N 2 mallard breasts
mL 750 duck or chicken stock
G 250 arborio rice
mL 60 extra virgin olive oil
N 1 shallot
mL 250 squash
G 60 butter
mL 250 white wine
mL 250 Parmesan cheese
G 10 chopped parsley
G 10 salt
black pepper to taste
Saffron to taste


  • Season the mallard breast with salt and pepper. In a pan over high heat with oil cook the duck breast skin side down until golden and crispy. Then turn the mallard breasts and cook for another 1-2’.
  • In a large pan on high heat toast the rice with the oil for 3-4’. Add the minced shallot and the squash, the wine and the saffron previously placed in a little water and cook for 3-4’. Stir until the wine is absorbed by the rice.
  • Add the stock 250 mL at a time while stirring until each batch absorbs all of the liquid. Once the rice is cooked add the butter, the Parmesan cheese and stir until well melted.
  • Cook the mallard breast in the oven or in a pan and cut them into slices. Serve the risotto with the duck slices by garnishing with the chopped parsley.



Wine CouplingSan Colombano bianco DOC

Other Info

Kcal 390*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.