Gingerbread crusted duck breast with risotto and hazelnuts
For a gourmet and festive dish, here is a recipe of gingerbread crusted duck with hazelnuts and risotto. Your guests will be delighted!
1. Prepare the risotto. Heat the vegetable stock. Peel and chop the onions. Heat the oil in a pot. Fry the rice and the onions until they become translucent.
2. Pour in the white wine and leave to cook while stirring until the wine is completely absorbed.
3. Pour a ladle of vegetable stock onto the rice, stir until it is completely absorbed. Continue cooking for 18 minutes, adding the stock as the rice absorbs it. Add salt and pepper to taste. Set aside.
4. Prepare the duck breasts. Grill the gingerbread slices in the toaster. Cut it into small pieces and blend.
5. Mix the bread crumbs with softened butter. Remove the skin of the duck breasts. Coat the duck with the gingerbread. Mix the honey and oil in a bowl, pour in a baking dish with 5 cl of water. Add the duck. Preheat the oven at 210°C (th. 7).
6. Bake for 15 minutes, turn the duck and cook for another 15 minutes until it turns pink. Set aside with the oven off.
7. Reheat the risotto for 5 minutes while stirring. Grill the hazelnuts in a dry skillet.
8. Divide the risotto on six plates. Cut the duck into slices and place on top of the risotto. Sprinkle with the cooking juices and decorate with hazelnuts and sprigs of chervil. Serve immediately.
Our cooking tip: For this recipe, we recommend you to cook the duck with the skin for a crispy touch. Place your gingerbread slices in the oven and crumble. Finish by sprinkling the duck with the crumbs. This is a lighter variant.
Photo credit : Sucré Salé
