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Woods & Waters' Duck Jezebel

Source of Recipe


Woods & Waters of Louisiana






List of Ingredients



• -- Garlic Risotto --
  
• 1/2 cup diced purple onions
  
• 2 Tbsp minced garlic
  
• 1/4 cup olive oil
  
• 2 cups risotto
  
• 2 quarts chicken stock, divided
  
• 3/4 cup sliced wild mushrooms
  
• Salt to taste
  
• Red pepper to taste
  
• 2 Tbsp heavy whipping cream
  
• Pinch Parmesan cheese
  
• *
  
• -- Duck Jezebel --
  
• 1 Tbsp butter
  
• Four 6-oz. duck breasts
  
• 6 ounces pineapple preserves
  
• 6 ounces apricot preserves
  
• 1/4 cup horseradish
  
• Cracked black pepper to taste
  






Instructions



1. Saute the purple onions and garlic in olive oil until tender. Add risotto to ingredients, then mix in 1 pint chicken stock approximately every 5 minutes as risotto absorbs stock, allowing to cook 15 to 20 minutes. Stir constantly until risotto becomes sticky, then add wild mushrooms, salt, red pepper, heavy whipping cream and Parmesan cheese.
   
   
2. Using a medium-sized skillet, melt butter. Grill duck breast to temperature of your choice.
   
   
3. In a small saucepan over low heat, mix pineapple preserves, apricot preserves, horseradish and cracked black pepper. Stir until fully mixed together.
   
   To serve: Lay a bed of garlic risotto in a shallow dish, cut duck breast into a fan and spread it over risotto, topping it with the pineapple, apricot and horseradish (Jezebel) sauce.
   
   Makes 4 servings.