Duck with chanerelle risotto and brussel sprouts


What you need for two:

– 2 duckbreasts
– 1,5 risotto rice
– 0,75 l water + 1 vegetable stock cube
– 2 dl chantarelles
– 0,5 dl parmiggiano
– 1 small yellow onion
– brussel sprouts

Start with get the water and stock cube to the boil. Score the duck breast and trim off access fat from the side of the filet. In a cold frying pan, add the duck with the skin side down and heat up the pan. You want the fat to render from the duck, so fry on the skin side longer. Fry the duck for about 10 minutes, and set aside to rest in tin foil for 15 minutes. Boil the brussel sprouts for 5 minutes until al dente and fry chantarelles for a couple minutes. Start then with the risotto, chop onions and start frying in oil, add the risotto rice and stirr well so the rice gets coated with the oil. Add a little stock, stirr and add a little more every now and then as it reduces. Do this for about 15 minutes, depending on how thick you want it. Then add chantarelles and the cheese at 18 minutes. Fry the brussel sprouts until crisp in the duck fat. Slice duck and plate up!