Duck with White Onion, Thyme and Red Wine Risotto

Name: Duck with White Onion, Thyme and Red Wine Risotto
Yield: Serves 4
Cuisine: British
Ingredients: 50 g Parmesan, freshly grated; 1 large tbsp mascarpone cheese; 350 g arborio or carnaroli risotto rice; 150 ml rich red wine; 500 ml chicken or duck stock; 2 large duck breasts; 1 tbsp fresh thyme leaves; salt and pepper; 350 g arborio or carnaroli risotto rice; 1 garlic clove, peeled and finely crushed; 2 white onions, peeled and finely diced; 500 ml chicken or duck stock; salt and pepper; 75 g unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This dish is great as it is, but it would be even better with the addition of other duck pieces – like livers, hearts or confit leg meat.

Ingredients

2 large duck breasts

Europe
United Kingdom
Main course
Spring
Summer
Gluten-free
June
May

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Cook the duck breasts to your personal taste, but preferably pink, either on or off the bone. Gently fry in an ovenproof pan, skin-side down, for 5–6 minutes until golden, then