Duck breast with pine nut risotto and quince cider sauce

Name: Duck breast with pine nut risotto and quince cider sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Brussels sprouts; 7-10 Tbsp salt, pepper; 3 Onions; 1 Garlic clove; 3 TSP Vegetable broth (instant); 30 g Pine nuts; 2 TABLESPOONS Butter; 200 g Risotto rice (e.g. Arborio); 1⁄4 l dry white wine; 4 Duck breast fillets (approx. 200 g each); 100 ml Cider (sparkling cider); 1 TEASPOON Cornstarch; 1-2 TABLESPOONS Quince jelly; 50 g grated parmesan; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Brussels sprouts
7-10 Tbsp salt, pepper
3 Onions
1 Garlic clove
3 TSP Vegetable broth (instant)
30 g Pine nuts
2 TABLESPOONS Butter
200 g Risotto rice (e.g. Arborio)
1⁄4 l dry white wine
4 Duck breast fillets (approx. 200 g each)
100 ml Cider (sparkling cider)
1 TEASPOON Cornstarch
1-2 TABLESPOONS Quince jelly
50 g grated parmesan
7-10 Tbsp Aluminium foil

Directions

1
Clean and wash the Brussels sprouts. Cook in boiling salted water for about 10 minutes. Drain and rinse with cold water. Peel onions and garlic and dice them finely.
2
For the risotto, dissolve the stock in 900 ml boiling water. Roast the pine nuts in a pot without fat until golden brown, take them out. Heat 1 tbsp. butter in a pot. Sauté garlic and 1⁄3 onions in it until translucent.
3
Add rice. Roast for 2-4 minutes until it crackles slightly. Add wine, bring to the boil. Simmer on low heat until the liquid is absorbed. Add 800 ml of hot stock until the rice is covered.
4
Simmer open at low heat for a total of 25-30 minutes. Add some stock again and again.
5
Preheat the oven for the duck breast fillets (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Rinse fillets cold and dab dry. Cut the skin in a diamond-shaped pattern. Place fillets in a pan without fat with the skin facing down and heat.
6
Fry skin for 5-7 minutes until crispy. Turn the fillets and fry for about 2 minutes. Season with salt and pepper. Place the fillets in an ovenproof dish with the skin facing upwards. Bake in a hot oven for about 12 minutes.
7
Set the pan to one side with grease.
8
For the sauce, heat 2 tablespoons of duck fat in the pan, remove the rest. 1⁄3 Sauté the onions in the pan. Deglaze with cider and 100 ml broth. Loosen the gravy, bring to the boil and simmer for about 5 minutes.
9
Stir starch with approx. 2 tablespoons of water until smooth. Stir into the boiling sauce, simmer for about 2 minutes. Stir in quince jelly. Season with salt and pepper, keep warm.
10
Heat 1 tablespoon of butter in a frying pan. Sauté the rest of the onions in it. Add Brussels sprouts and fry for about 5 minutes. Season with salt. Take the fillet out of the oven, wrap in aluminium foil and let it rest for about 5 minutes.
11
Pour the meat juice into the sauce. Stir the parmesan and pine nuts into the risotto. Season to taste with salt and pepper. Serve everything.