How to prepare duck breast with pesto and risotto with romaine lettuce recipe


Cooking time 40 min

Duck breast with pesto and risotto with romaine lettuce

Serves 4

Ingredients:

  • 2 duck breasts (frozen)
  • 3 Roman minilaitues
  • 5 young onions
  • 1 basil plant
  • 1 garlic burst
  • 100 g parmesan (block)
  • 2 tablespoon butter
  • 300 g risotto rice
  • 2 tablespoon pine nuts
  • 1.5 dl dry white wine
  • 8 dl chicken broth (1.5 cubes dissolved in 8 dl hot water)
  • 1 dl olive oil
  • black pepper (mill)
  • salt

Nutrition: per serving

  • kcal1331
  • fat94.6 g
  • saturatesn/a
  • carbs60.9 g
  • sugarsn/a
  • fibren/a
  • protein53.3 g
  • saltn/a

Description

How to prepare duck breast with pesto and risotto with romaine lettuce recipe
Find out everything you need to know about duck breast with pesto and risotto with romaine lettuce recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.

Preparation

Superficially thaw the duck breasts and sponge them out. Cut the minilaitues into thin strips. Chop the young onions and chop the garlic coarsely. Grate the Parmesan cheese. Grill the pine nuts in a nonstick skillet without fat.
1 Melt 1 tbsp. butter in a frying pan and let young onions parboil for 2 minutes
2 Add the minilaitues and continue cooking for 5 min over low heat.
3 Increase the temperature and stir in the rice. Make it come back until it is translucent. Sprinkle with white wine and let the liquid evaporate completely.
4 Pour 1 tbsp. broth on the rice and mix for a moment. Let simmer over low heat and covered until absorbed broth. Add little by little the rest of the broth and mix from time to time for
The risotto remains smooth. Rice is cooked after 18 to 20 minutes
In the meantime, check the skin of the breasts with a sharp knife, then salt and pepper the sides. Heat a skillet and cook the duck breast 10 min.
6 Turn the breasts over and continue cooking for 6 minutes. Reserve them out of the pan in aluminum foil and let them rest 10 min.
7 Meanwhile, mix basil leaves with garlic, olive oil, pine nuts and 2/3 parmesan cheese. Salt and pepper.
8 Remove the risotto from the heat and stir in 1 tbsp. butter and the rest of the grated Parmesan cheese. Salt, pepper and let rest for a few moments.
9 Meanwhile, cut the magrets into slices.

Drinks

Beer Charles Quint Red Ruby
Special beer not Wine Carignano del Sulcis Meno Buio Mesa DOC
Sardegna – Italy

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