Wild duck breast fillet, risotto with forest mushrooms and parmesan.
Freddevidgrillen
Nordic
Game meat
Had to indulge a bit tonight.
The wild duck is very low in fat compared to the domesticated duck and has a very good and slightly wild taste.
This is how I did it.
The wild duck is very low in fat compared to the domesticated duck and has a very good and slightly wild taste.
This is how I did it.
Ingredients
The wild duck
- 4-6 wild duck breast fillets
- Butter to fry in
- Thyme
- Salt
- Black pepper
Risotto
- 3 dl Risenta Avorio rice
- 2 shallots
- 2 tbsp of butter
- 1 dl white wine
- 1 liter of water
- 2 chicken stock cubes
- 250 g forest mushrooms
- 2 dl grated parmesan
- Salt
- Black pepper
Instructions
- Finely chop the shallots, grate parmesan and slice wild mushrooms.
- Melt the butter in a saucepan and fry the onion until soft.
- Pour in the rice after a minute and fry until it becomes glassy for 2-3 minutes, while stirring.
- Add the wine and stir.
- Then dilute in batches with the chicken broth (2 cubes that you boiled with 1 liter of water) while stirring.
- Allow the rice to soak up the stock while simmering on low heat before adding more.
- While you are taking care of the risotto, fry wild mushrooms in butter in a frying pan.
- When the rice is soft, I mix in the grated Parmesan and the fried forest mushrooms and a dollop of butter.
- Mix around and season with salt and black pepper.
Cooking wild duck breast fillets:
- Set the oven to 175 degrees.
- Season with salt, black pepper and thyme. Fry in butter on high heat so it gets a nice surface.
- Place the wild duck breast fillets in an oven-safe form and let finish in the oven to an internal temperature of 53-55 degrees.
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