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    Crispy Duck Breast


    Source of Recipe


    WKRG
    Crispy Duck Breast

    http://www2.wkrg.com/mgmedia/image/140/105/292040/crispy-duck-breast-72655/

    * 1 Duck Breast
    * 6 oz risotto, blanched
    * ¼ oz wild mushrooms
    * 3 oz chicken stock
    * 1 tsp garlic and shallots
    * ½ oz truffle oil
    * 1 oz grated parmesan
    * 2 TBL whole butter



    Season and score the skin of the duck breast and sear on medium heat rendering the fat.

    Sauté garlic and shallots in olive oil until golden

    Add mushrooms and sauté until tender

    Add risotto and chicken stock and cook to al dente

    Finish with cheese and butter

    Place risotto in the center of the bowl

    Slice the duck breast and arrange around the risotto and drizzle with truffle oil

 

 

 

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