Recipe - Lemon Risotto With Duck Breast

1 Whole duck breast; (about
Three fourths pound)
1 teaspoon Garlic; finely chopped
Salt and pepper
1 teaspoon Lemon juice
1 teaspoon Balsamic vinegar
2 tablespoon Olive oil

RISOTTO
2/3 cup Imported risotto rice such
as Arborio
3 cup Chicken or vegetable broth
1 tablespoon Butter
1 tablespoon Olive oil
1 One half teaspoon Garlic; finely chopped
2 tablespoon Fresh sage leaves; cut or sliced up *
One fourth cup Flat leaf parsley; chopped
2 teaspoon Lemon peel; minced
One fourth cup Dry red wine
1 md Zucchini; unpeeled, cut into
3/4" dice
2 teaspoon Lemon juice

1. Prepare the duck. Place a sheet of aluminum foil over the broiler pan,
then heat oven to broil. Cut the duck breast in half lengthwise; pat the
pieces dry with paper towels and score each by cutting a diamond pattern
lightly into the skin and fat. Transfer to a small dish or bowl.

2. In a small bowl, combine the garlic, One fourth teaspoon salt, One half teaspoon
pepper, lemon juice and balsamic; stirring constantly with a small whisk or
fork, slowly pour in the olive oil. Pour this mixture over the duck breast
pieces, making sure it coats all surfaces. Set aside.

3. Prepare the risotto. Heat the broth in a saucepan. Do not let it boil.
Melt butter with oil in a heavy bottomed pan. When the butter st
casionally, until it is soft, 3 to 4 minutes. Add the garlic, 1 tablespoon
each sage and parsley, the minced lemon peel and the rice. Stir until the
grains are coated with oil, then add the red wine. Bring to a boil and
reduce, stirring occasionally, until the wine is almost gone.

4. Add One half cup broth. Stir almost constantly with a wooden spoon and keep
the broth at a gentle simmer. Add more broth as the liquid is absorbed,
about 1/3 cup at a time. The rice should not be submerged in broth, nor
should the pan become dry. It will take 18 to 20 minutes to cook the rice
to the al dente stage (still slightly firm in the center).

5. Meanwhile, place the minced zucchini in a bowl and toss with the lemon
juice. Set aside.

6. After risotto has cooked for 8 minutes, place the duck breasts under the
broiler, skin side up. Cook for 4 minutes, turn them over and cook for an
additional 2 minutes, or until just mediumrare. Transfer to a cutting
board and cover loosely with foil.

7. Spread the zucchini on the foillined broiler pan and broil until soft,
4 to 5 minutes, stirring once or twice. (As al alternative, the zucchini
may be steamed ahead and simply added to the risotto without reheating.)

8. As the risotto approaches al dente, after about 18 minutes, stir in the
zucchini and remaining sage and parsley. Turn off the heat.

9. Slice each duck breast half crosswise into seven or eight slices. Mound
risotto in the center of two warmed soup or dinner plates and place duck
slices against the sides of the risotto.

*To prepare sage, cut away stems, then roll leaves tightly, cigarette
fashion, and cut crosswise into narrow strips.

Suggested Wine: Hearty, fruity zinfandel

Recipe by: : William Rice (Chicago Tribune Magazine 2/8/98)

Posted to MCRecipe Digest by Carriej999@aol.com on Feb 8, 1998