She Strengthens

Pan-Roasted Duck Breast with Red Wine and Mushroom Risotto

A Match Made in Heaven

When it comes to pairing flavors, few combinations are as divine as the union of pan-roasted duck breast and red wine and mushroom risotto. This recipe from Plated brings together the richness of duck, the earthiness of mushrooms, and the creaminess of risotto, all tied together with a hint of pecorino cheese.

Gather Your Ingredients

To create this culinary masterpiece, you’ll need:

• 3 cups chicken broth
• 8 ounces wild mushrooms
• 4 sprigs fresh thyme
• 1 shallot
• 1 orange
• 1 boneless, skin-on duck breast
• 1/4 cup soy sauce
• 1 teaspoon honey
• Kosher salt
• Black pepper
• 1 1/2 tablespoons olive oil
• 1 packet unsalted butter
• 1/2 cup Arborio rice
• 1/2 cup red wine
• 1/4 cup grated pecorino cheese

Let the Magic Begin

Preheat your oven to 400°F and start by simmering the chicken broth over medium-high heat. Reduce the heat to low and cover to keep warm.

Prepare the Duck

Wipe the mushrooms clean and cut them into 1/2-inch pieces. Pick the thyme leaves and peel the shallot, mincing it finely. Halve the orange and rinse the duck, patting it dry with paper towels.

Marinate the Duck

In a shallow dish, whisk together soy sauce, honey, and the juice of 1/2 orange. Season with salt and pepper. Using a sharp knife, score the duck skin in a criss-cross pattern. Rub the duck on both sides with salt and pepper.

Sear the Duck

Place the duck skin-side down in a medium ovenproof pan over medium heat. Cook until the fat has rendered and the skin is beginning to crisp, about 6 minutes. Remove the duck from the pan and carefully pour off excess fat.

Roast the Mushrooms

Toss the mushrooms with thyme and 1 tablespoon olive oil. Season with salt and pepper and arrange in a single layer. Place in the oven and roast until tender, about 15 minutes.

Finish the Duck

Return the duck flesh-side down to the pan over medium heat. Pour the marinade over the duck and cook until the bottom is golden, about 1 minute. Flip, then transfer the pan to the oven. Roast until medium-rare, 7 to 9 minutes. Remove from the oven and transfer the duck to a plate, reserving the marinade in the pan. Allow to rest for 5 minutes, then thinly slice crosswise.

Create the Risotto

Heat butter and 1/2 tablespoon olive oil in a large high-sided pan over medium-high heat. When the butter is foamy, add the shallot and cook until soft and translucent, about 3 minutes. Add the rice to the pan with the shallot and stir to coat grains in butter and oil. Toast the rice, stirring, 2 to 3 minutes. Add the red wine and cook, stirring, until almost absorbed, 1 to 2 minutes.

Add the Chicken Broth

Add the chicken broth to the pan with the rice, increase the heat to high, and bring to a boil over high heat. Then reduce the heat to medium-high and simmer, stirring occasionally, until the rice is tender, about 25 minutes. Remove from heat and stir in the pecorino cheese and mushrooms. Taste and add salt and pepper as needed.

Serve and Enjoy

Divide the risotto evenly between 2 plates. Top with the duck, drizzle over the marinade, and serve. This dish is sure to impress even the most discerning palates.