Seared Lone Pine Duck Breast w/ wild mushroom and chive risotto
Duck breast always screams fine dining to me, it’s more approachable than you think and will definitely impress your guest(s). The brown rice risotto adds nuttiness and depth while being rounded out by creme fraiche and herbs.
1.5 cups Short Grain Brown Rice
3 cups Chicken Stock
1 Yellow Onion
8oz Wild Mushrooms
1 Tbsp Chopped Chives
1 sprig Thyme
Grass Fed Butter
2 Tbsp Creme Fraiche
1/4 cup Parmesan Cheese Grated
5 cloves Garlic
1/4 cup Extra Virgin Olive Oil
1 Tbsp Italian Flat Leaf Parsley
1 cup White Wine
1 Tbsp Lemon Juice
- In a large pot, heat ¼ cup of olive oil and add your torn mushrooms (tear petals lengthwise from the mushrooms) and a sprig of thyme. Saute until deep brown. Remove from pan and allow to drain on paper towel, discard thyme sprig.
- Add 1 small diced yellow onion and 3 cloves of minced garlic to the pan and saute.
- Add 1.5 cups of short grain brown rice to the pot and saute for a couple of minutes, toasting the garlic, onions and rice together.
- Deglaze the pan with a cup of white wine and cook down until almost evaporated
- Start adding chicken stock a cup at a time until the rice is just about cooked through. Stir frequently, encouraging the starch to come out of the rice and make the risotto creamy.
Start your duck breast now. Remove the tenderloin, clean up the silver skin, score the fat, season with salt and pepper.
- Allow the duck to rest while we finish the risotto
- Add the mushrooms to the risotto, fold in 2 tablespoons of creme fraiche, ¼ cup grated parmesan cheese and 1 tablespoon each of chopped flat leaf parsley and chopped chives. Add about a tablespoon of lemon juice and stir to combine. The risotto should not be stiff, if it’s too stiff, add more stock to correct the consistency, it should flow like lava but not be soupy.
Slice the duck breast and arrange on top of risotto, garnish with microgreens and a little splash of Extra Virgin Olive Oil.