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Duck Breast with Corn Risotto

Course Dinner, Main Course
Total Time 2 hours
Servings 3

Ingredients

Corn Stock

  • 2 ears corn
  • 1/8 tsp peppercorns
  • 1/8 tsp coriander seed
  • 1 bay leaf
  • 4 cups water

Corn Relish

  • 1/2 cup corn kernels
  • 1/4 cup apple cider vinegar
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/8 tsp pepper
  • 1/2 cup tomato diced
  • 1 green onion chopped

Risotto

  • 1 cup corn kernels
  • 1/2 cup onion diced
  • 1 cup Arborio rice
  • 1 tsp olive oil
  • 2 tbsp butter divided
  • 3 cups corn stock
  • 1/2 tsp salt
  • 1/4 tsp pepper

Duck

  • 3 duck breast trimmed and scored
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground coriander
  • 1 tbsp oil

Instructions

Corn Stock

  • Cut the kernels from the ears of corn and set aside for relish and risotto. Put the ears and all other ingredients in a pot. Bring to a boil and reduce to a simmer for 30 minutes. Strain and keep warm until ready to use.

Corn Relish

  • In a small pot mix the vinegar, salt, pepper, and sugar. Bring to a boil to dissolve the salt and sugar. Add 1/2 cup of corn to the hot vinegar. Allow to cool to room temperature, then add the tomato. Set aside or refrigerate until ready to use. Before adding the relish to the dish mix in the green onions.

Risotto

  • Heat a pot with oil and 1 tbsp butter over medium heat. Add the onion to the pan and cook until soft. Add the corn and cook for 1 minute. Add the rice to the pan and toast for 2 minutes stirring constantly. Add 1/2 cup of corn stock and reduce the heat to medium-low. Stir the risotto frequently adding the stock 1/2 cup at a time, allowing the liquid to be absorbed before adding more. When the risotto has been cooked remove from the heat and stir in the butter, salt, and pepper. Divide the risotto between 3 plates.

Duck

  • Preheat the oven to 350 degrees. Mix the dry ingredients and rub both sides of the breasts with the mixture. Heat a large skillet over medium-high heat with oil. When the oil shimmers add the duck breasts skin side down. When the skin has browned place the pan in the oven. Cook for 5 minutes. Flip the breasts over and cook for 5-10 minutes. 135-140 degrees for medium. Remove from the pan and rest for 5 minutes. Slice the duck and place a breast on top of each plate of risotto. Garnish the top with the relish and serve immediately.