Creamy Mushroom Risotto with Duck

Impress your dinner guests with this elegant yet comforting duck dish.

Creamy Mushroom Risotto with Duck
Makes 4 Servings
  • 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
  1. In a small saucepan, bring broth to a boil over medium-high heat; reduce heat to medium-low.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.