Presented by Johnson & Wales Student Brian Gregory
Yield: Four Servings
- 4 each, 6 oz duck breast
- Salt and pepper
With a knife score the skin side of each duck breast. Season the duck breast with salt and pepper. Heat a heavy large sauté pan on medium high heat. Place duck in hot sauté pan with skin side down. Cook until the skin is crispy, about 8-10 minutes. Flip duck over and continue to cook until desired doneness, about 5 minutes until medium. Transfer out of pan onto cutting board. Let the duck rest for 5 minutes, and then slice thin on a diagonal.
- 56 oz (7 cups) chicken stock
- 3 tablespoons olive oil
- 1/2 cup onion, diced
- 1/2 pound fresh mushrooms (mixture of crimini, oyster, and shitake)
- 2 tablespoons fresh thyme, chopped
- 1/2 cup crème fraiche
- 2 cups Arborio rice
- 1/3 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Salt and pepper
Heat 1 tablespoon of oil in a large sauté pan over medium heat. Add the fresh mushrooms, Cook for 3 to 5 minutes until lightly browned, season with salt and pepper. Then remove from heat and set aside
Coat a saucepan with remaining 2 tablespoons of oil on medium high heat. Sauté the onion and shallot and cook until translucent, about 5 minutes. Add the rice and stir quickly until it is coated with the oil and opaque, 1 minute. Stir in wine and cook until it is nearly all evaporated.
With a ladle, add 1 cup of the stock and cook, stirring, until the rice has nearly absorbed all the liquid. Add the remaining stock, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of stock before adding more. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, and crème fraiche, cook briefly.
- 1/2 pound black cherries
- 2 cups chicken stock
- 1 cup port wine
- 2 sprigs fresh thyme
- 1 tablespoon fresh rosemary
- 1 shallot, large dice