PARTNERS
Duck with Butternut Squash Risotto
- CourseMain Course
- Preparation30'
- Difficultyeasy
- Gameduck
- Calories300 - 400
- ActivityM 35’ F 48’
- Persons4
Ingredients
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
Preparation
- 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.
Other
ChefMichael Hunter
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.
