Roasted organic duck breast with most risotto and glazed vegetables
Peter Zweimüller is the 5th generation to cook at Gasthof Zweimüller and shares his recipe for a roasted organic duck breast with a most risotto and glazed vegetables.
- Olive oil
- Risotto rice
- Vegetable stock (to pour on)
- Spring onion
- Parmesan cheese
- Duck fillet
- Rapeseed oil
- Rosemary sprig
- Gravy from the carcass of the duck breast
Add olive oil to the pan and sauté one finely diced onion over low heat until translucent. The onions should not darken but remain colourless. Finely dice the pear and add to the pan. It gives the risotto a fruity flavour and a little sweetness. Then add a little salt. Add the cooked risotto rice and sweat with the onions and pears. Deglaze the whole thing with a strong shot of local most, which gives the risotto a certain acidity. Gradually pour in the chicken stock and simmer for 20 minutes, adding salt and stirring regularly. Then add chopped spring onions, some Parmesan cheese and a knob of butter to make the risotto nice and creamy. While the risotto is simmering, prepare the duck breast.
Tip: Don't add too much of the chicken stock at once, but let it boil down briefly and then top up again.
Cut the skin of the duck breast crosswise to make it nice and crispy. Then season the duck breast on both sides with pepper and salt.
Fry in a pan with a little rapeseed oil, frying longer on the skin side to achieve the desired crispiness and so that the fat escapes from the skin. Then fry only briefly on the meat side so that the duck breast stays nice and juicy.
Finally, add rosemary for a little flavour.
Then bake in the oven at 160 degrees for 7 minutes so that the duck breast is still nice and pink inside.
Add a dash of most and gravy from the carcass of the duck breast to the pan to infuse.
Blanch the vegetables briefly in hot salted water and then glaze them in a pan with butter, salt and pepper.
Finally, slice the duck breast and arrange on a plate with the risotto, vegetables and sauce and serve.