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Grilled duck breast with mushrooms risotto
Number of servings: 2
Ingredients
- Meat
- Duck breast - 1 pieces
- Black pepper - 1 pinches
- Garlic - 1 pinches
- Marjoram - 1 pinches
- Optional salt - 1 pinches
- Olive oil - 2 spoons
- Risotto
- Arborio rice - 70 g
- Shallot - 1 pieces
- Mushrooms - 100 g
- Mascarpone - 1 spoons
- Salad
- Red cabbage - 1/2 pieces
- Parsley - 1 spoons
- Apple - 2 pieces
- Apple vinegar - 2 spoons
- Lemon juice - 1/2 pieces
- Black pepper - 1 pinches
- Salt - 1 pinches
- Sauce
- Blueberries - 2 - 3 spoons
- Lemon juice - 1 spoons
Cooking instructions
- Meat:
- Cut the skin diagonally.
- Cover the duck with spices, place in a bowl with olive oil, and set aside for an hour or two.
- Drain the meat from oil.
- Grill on a grilling pan staring from the side with skin for 7 minutes.
- Turn the meat on the other side and grill for another 5-6 minutes.
- Grill again on both sides for 10 minutes on each side.
- The meat can be cut after grilling.
- Risotto:
- Cut shallot and mushrooms.
- Fry the shallot and mushrooms for one minute and add arborio rice.
- Pour half a glass of water after a minute.
- When the rice absorbs all the water, add more water - repeating as needed until the rice is ready.
- Add mascarpone and mix everything thoroughly.
- Salad:
- Shred red cabbage.
- Grate apples.
- Add parsley, apple vinegar, lemon juice, olive oil, salt, and pepper.
- Mix everything.
- Sauce:
- Boil 2-3 spoons of blueberries together with freshly squeezed lemon juice.
- Magda -
