Pan-Fried Duck Breast Risotto

Duck breast Slow cook in a vacuum pack at 60.5°C for 45 minutes with thyme and 15gr of extra virgin olive oil.

Take out from the pack and incise the duck skin.

Cook over medium heat for 10 minutes.

Keep in a warm place.

Porto wine sauce In a large pot, pour a film of extra virgin olive oil and add thinly sliced shallot together with thyme and bay leaf.

Deglaze with Porto wine and reduction to half.

Add chicken stock and reduction to 2/3.

Finish by adding demi-glace, then boil for a few minutes. Seasoning with salt and pepper.

Drain the sauce and keep in a warm place.

Risotto Bring the stock to a simmer in a saucepan. Heat the butter in a 3-quart saucepan and cook the shallot and garlic over medium heat, stirring until golden but not brown–about 3-5 minutes.

Add the rice and stir to coat the rice. Turn the heat to medium-high, deglaze with white wine and slowly of the chicken stock to cover the rice by 1cm.

Keep the mixture boiling, stirring constantly. The risotto must keep boiling, but it must not stick to the pot. The whole cooking process may take 25-30 minutes.

Once all the stock has been absorbed, and the risotto is al dente, remove the pan from the heat and quickly stir in the butter, Parmesan cheese and fresh morel mushrooms (finely chopped).

Finish and presentation Using a steel ring, place the risotto nicely in the center of the plate.

Present the duck breast (nicely sliced) on top of the risotto, then a quenelle of eggplant caviar. Pour porto wine sauce and drizzle with crashed pistachio and rosemary leaf.