Duck breast with pine nut risotto and quince cider sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the Brussels sprouts and cook in boiling salted water for about 10 minutes. Pour the finished cabbage into a sieve and rinse with cold water

2. 2

   Peel and finely dice the onions and garlic. Heat 1 tablespoon of fat in a saucepan. Roast the pine nuts for about 4 minutes while turning. Add 1/3 onions and garlic and fry over low heat until transparent. Add rice and sauté briefly. Gradually add 800 ml broth and wine, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes

3. 3

   Wash the meat, dab dry and make a diamond-shaped incision in the skin. Season duck breast with salt and pepper and fry with the skin side in a pan at medium heat for about 5 minutes. Turn the breast and fry for another 2 minutes. Place in an ovenproof dish and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for a further 12 minutes.

4. 4

   Drain the duck fat. Put 1/3 onion in the pan and sauté briefly. Deglaze with 100 ml stock and cider, dissolve the frying set, bring to the boil and simmer for about 5 minutes. Stir starch and 2 tbsp. water until smooth and thicken the sauce. Add quince jelly and season to taste with salt and pepper

5. 5

   Heat 1 tablespoon of fat in a frying pan and sauté the remaining onions for about 4 minutes until translucent. Add the Brussels sprouts and fry in the onion fat for approx. 5 minutes. Season to taste with salt and nutmeg

6. 6

   Add Parmesan cheese to the risotto and stir in. Take the meat out of the oven, let it rest for a short time and cut it into slices. Arrange sprouts, risotto, meat and sauce on plates

Nutrition Facts

KCAL
730 kcal

CARBS
54 g

FATS
29 g

PROTEINS
51 g