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.
Ingredients
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4-6 wild duck breast fillets
Butter to fry in
Thyme
Salt
Black pepper
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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.
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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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