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Serves
US | Metric
Ingredients
For the Risotto
  • 200 g Risotto Rice
  • 2 White Onions, finely diced
  • 4 Garlic cloves, crushed
  • 2 Fresh Sage sprigs , chopped finely(1 teaspoon dried alternatively)
  • 175 ml Red Wine
  • 1.5 litre Goose Stock
  • 1 tbsp Creme Fraiche
  • Pecorino, for grating
  • Salt and Pepper to taste
For the Duck and Crispy Sage
  • 2 Large Duck Breast, skin scored
  • 6 Fresh Sage Leaves
  • 2 tbsps Oil, for frying
  • 2 tsps Salt
Goose Stock Risotto with Pan Seared Duck Breast and Crispy Sage Leaves Goose Stock Risotto with Pan Seared Duck Breast and Crispy Sage Leaves

Goose Stock Risotto with Pan Seared Duck Breast and Crispy Sage Leaves

A great way to totally use up every part of your festive bird! I used Goose but this can be substituted with a Turkey or Chicken Stock too. The flavours of the duck breast compliment the goose stock perfectly, with the crispy sage leaves providing a lovely contrasting crush to the creamy risotto.

Prep 15 minutes
Total 1 hour

Heat the oven to 200℃


Start by taking the duck breast out of the fridge, score the skin in a crisscross pattern, season with 1 tsp of salt and set aside to allow to come to room temperature. In a saucepan, put your stock on a low heat to warm through. In a separate heavy bottomed saucepan, soften the onions, garlic and sage for a few minutes in oil. Tip in the risotto rice and stir until every grain is coated in the oils, at this point you may start to feel the bottom of the pan going dry and catching a little; this is the point you pour in the red wine which will deglaze the pan and soften those crispy bits caught on the bottom. Cook off the alcohol for 5mins then slowly begin to ladle small amounts of the goose stock into the rice. Do this a ladle at at a time, making sure you are stirring constantly, allow the rice to absorb each ladle of stock before you add in the next. The rice will being to go creamy and slowly start to soften.


Halfway through making the risotto, place the duck skin side down in a cold skillet/oven proof frying pan. Season the flesh with 1 tspsalt and put on a medium heat. The fat from the skin will act as the oil hat the breast will cook in once it has started to to melt down. Fry for around 8minutes or until the skin looks crispy, flip over and pop in the oven for a further 6mins to cook until pink (if you want it cooked more, leave in the oven for another 3minutes) use oven mitts to take out and set the meat aside on a wooden chopping board to rest, tip the remaining cooking juices into the risotto. At this point the risotto should have almost cooked through, keep going with ladles of stock until you have used it all then add in the Creme Fraiche and a good grating of Pecorino, give everything a good stir then season to taste with salt and pepper. You want the rice to still have a slight bite in the middle!


Take the frying pan you used to cook the duck in and add the oil, take up to quite a high heat - around 175℃carefully place the sage leaves in and fry for no more than 1 minute, they will go crispy pretty much instantly. (be careful! They can spit!) Once you feel the texture change, take them out and place on some kitchen paper to drain.


Carve the duck breasts into thin slices, spoon the risotto into shallow bowls and place the sliced meat on top. Scatter the crispy sage leaves over everything and finish with a drizzle of extra virgin olive oil.

Goose Stock Risotto with Pan Seared Duck Breast and Crispy Sage Leaves Goose Stock Risotto with Pan Seared Duck Breast and Crispy Sage Leaves

Goose Stock Risotto with Pan Seared Duck Breast and Crispy Sage Leaves

A great way to totally use up every part of your festive bird! I used Goose but this can be substituted with a Turkey or Chicken Stock too. The flavours of the duck breast compliment the goose stock perfectly, with the crispy sage leaves providing a lovely contrasting crush to the creamy risotto.

favorite
print
like
Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the Risotto
  • 200 g Risotto Rice
  • 2 White Onions, finely diced
  • 4 Garlic cloves, crushed
  • 2 Fresh Sage sprigs , chopped finely(1 teaspoon dried alternatively)
  • 175 ml Red Wine
  • 1.5 litre Goose Stock
  • 1 tbsp Creme Fraiche
  • Pecorino, for grating
  • Salt and Pepper to taste
For the Duck and Crispy Sage
  • 2 Large Duck Breast, skin scored
  • 6 Fresh Sage Leaves
  • 2 tbsps Oil, for frying
  • 2 tsps Salt

Heat the oven to 200℃


Start by taking the duck breast out of the fridge, score the skin in a crisscross pattern, season with 1 tsp of salt and set aside to allow to come to room temperature. In a saucepan, put your stock on a low heat to warm through. In a separate heavy bottomed saucepan, soften the onions, garlic and sage for a few minutes in oil. Tip in the risotto rice and stir until every grain is coated in the oils, at this point you may start to feel the bottom of the pan going dry and catching a little; this is the point you pour in the red wine which will deglaze the pan and soften those crispy bits caught on the bottom. Cook off the alcohol for 5mins then slowly begin to ladle small amounts of the goose stock into the rice. Do this a ladle at at a time, making sure you are stirring constantly, allow the rice to absorb each ladle of stock before you add in the next. The rice will being to go creamy and slowly start to soften.


Halfway through making the risotto, place the duck skin side down in a cold skillet/oven proof frying pan. Season the flesh with 1 tspsalt and put on a medium heat. The fat from the skin will act as the oil hat the breast will cook in once it has started to to melt down. Fry for around 8minutes or until the skin looks crispy, flip over and pop in the oven for a further 6mins to cook until pink (if you want it cooked more, leave in the oven for another 3minutes) use oven mitts to take out and set the meat aside on a wooden chopping board to rest, tip the remaining cooking juices into the risotto. At this point the risotto should have almost cooked through, keep going with ladles of stock until you have used it all then add in the Creme Fraiche and a good grating of Pecorino, give everything a good stir then season to taste with salt and pepper. You want the rice to still have a slight bite in the middle!


Take the frying pan you used to cook the duck in and add the oil, take up to quite a high heat - around 175℃carefully place the sage leaves in and fry for no more than 1 minute, they will go crispy pretty much instantly. (be careful! They can spit!) Once you feel the texture change, take them out and place on some kitchen paper to drain.


Carve the duck breasts into thin slices, spoon the risotto into shallow bowls and place the sliced meat on top. Scatter the crispy sage leaves over everything and finish with a drizzle of extra virgin olive oil.