Duck breast with beetroot risotto

Method

1. Preheat the oven to 200°C/Gas 6. Cut 3 deep slashes across the skin side of the duck breast. Season well with salt and freshly ground pepper.

2. Place the duck breast skin side-down in a heavy-based ovenproof frying pan. Over medium heat fry the duck breast until the skin is crisp, around 8 minutes. Turn the duck over to seal the other side. Transfer to the oven and roast the duck for 8-10 minutes until cooked to taste.

3. Meanwhile, make the risotto. In a small saucepan bring the chicken stock to a simmer.

4. In a separate, heavy-based saucepan heat the butter until melted. Add the onion and garlic and fry over medium heat, stirring, until the onion is softened, around 5 minutes. Add the rice and cook stirring for a couple of minutes.

5. Add about a third of the simmering chicken stock. Season with salt and freshly ground pepper. Cook stirring over medium heat until the stock has been absorbed. Add the stock a ladleful at a time and stir until the stock has been absorbed. Continue this process until all or most of the stock has been added to the rice and the rice is just cooked.

6. Mix in the beetroot and the thyme. Heat the olive oil in a small frying pan and fry the radishes until just softened, 2-3 minutes.

7. Add the fried radish and the cherry tomatoes to the risotto. Stir a swirl of cream into the risotto.

8. Slice the roast duck breast. Serve the beetroot risotto with sliced duck breast on top.

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Ingredients

1 Duck breast, with skin
salt and fresh ground black pepper
250ml chicken stock
25g Butter
1/2 red onion, chopped
1 garlic clove, crushed
150g Arborio rice
a splash of white wine
2 boiled beetroots, chopped
1 tsp thyme leaves
1/2 tbsp Olive oil
4-6 Radishes, sliced
6-8 cherry tomatoes
a dash of cream

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