Impress your dinner guests with this elegant yet comforting duck dish.
Creamy Mushroom Risotto with Duck
Makes 4 Servings
Ingredients
- 8 cups chicken broth
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- 2 (5-ounce) packages sliced fresh shiitake mushrooms
- 2 (3.5-ounce) packages fresh oyster mushrooms, chopped
- 2 tablespoons minced shallot
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves
- 3½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 2 cups arborio rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 4 (6-ounce) duck breasts
- Garnish: fresh thyme, freshly grated Parmesan cheese
Instructions
- In a small saucepan, bring broth to a boil over medium-high heat; reduce heat to medium-low.
- In a large Dutch oven, melt 2 tablespoons butter with 1 tablespoon oil over medium-high heat. Add all mushrooms, and cook, stirring occasionally, until tender and golden brown, 7 to 10 minutes. Reduce heat to medium. Add shallot, garlic, thyme, 1½ teaspoons salt, and pepper; cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in rice, and cook, stirring frequently, until well coated and lightly toasted, about 2 minutes. Add wine, and cook, stirring occasionally, until liquid is almost absorbed, 1 to 2 minutes.
- Stir 1 cup hot broth into mushroom mixture. Cook, stirring frequently, until liquid is absorbed, 2 to 3 minutes. Repeat with remaining hot broth, 1 cup at a time, letting rice absorb liquid after each addition. Cook until rice is just tender, 15 to 20 minutes. Stir in cheese and remaining 1 tablespoon butter. Cover and keep warm.
- In a large skillet, add remaining 1 tablespoon oil. Using a sharp knife, score duck skin. Sprinkle with remaining 2 teaspoons salt. Pat duck dry, and add, skin side down, to cold skillet, gently pressing to lay flat.
- Heat skillet over medium heat. Cook, without turning, until skin is rendered and golden brown, 7 to 10 minutes. Turn duck, and cook until firm and an instant-read thermometer inserted in thickest portion registers 140°, 5 to 6 minutes. Remove from skillet, and let stand for 5 minutes before slicing. Serve with mushroom risotto. Garnish with thyme and cheese, if desired.
