6 Duck breasts
6 Tbsp neutral oil
2 c Aborio rice
4 c Chicken stock
6 Shallots, finely chopped
4 Cloves of garlic, finely chopped
30g dried Porcini
2 Tbsp porcini powder
2 Tbsp Butter
200 ml white Wine
Sea salt and freshly ground Pepper
Pecarino Romano, finely grated
white Truffle oil
Italian parsley, finely chopped
Cover dried porcini with 500ml boiling water and soak for 15 minutes. In a heavy based saucepan melt the butter and sauté shallots and garlic until soft. Add the rice and 'toast' for 3 minutes stirring continuously. Add the white wine, soaked porcini and some of the juice and evaporate. Add the hot stock ladle by ladle until firm to the bite- about 15 minutes. Add the porcini powder, pecarino and season. Rest for 2 minutes & stir. Sprinkle with parsley and drizzle with truffle oil to serve.
Pat Duck breasts dry and generously season skin with salt and pepper.
Pour neutral oil into a frying pan over a medium heat. Once hot cook the Duck breast in batches skin side down for 5 minutes, applying pressure with a spatula to render the fat.
Pour the rendered fat off and continue cooking skin side down for 4 minutes.
Turn breast and cook 5-7 minutes.
Remove from heat and rest.
Slice into 2cm thick slices and serve on top of the risotto.
Match with Dunnolly North Canterbury Pinot Noir