4 wild duck breasts
1 orange
½ bundle of thyme
2 dl oil
2 cloves of garlic
ground black pepper and salt
Risotto
4 dl risotto rice
½ dl olive oil
1 l chicken stock
1 dl white wine
2 shallots, chopped
2 cloves of garlic, chopped
approx. 2 dl black trumpet mushrooms, finely chopped
1 dl grated Parmesan cheese
40 g butter, cut into cubes
salt and black pepper from a grinder
Prepare a marinade for the duck. Put the oil in a dish and add the duck breasts, diced orange, thyme sprigs and chopped garlic. Mix well, cover the dish and let the duck breasts marinate in the fridge for 24 hours.
Heat the grill to 200 degrees and start by preparing the risotto.
Peel and chop the onions and garlic. Sauté them for a few minutes in a pan in a mixture of butter and oil. Add the rice and stir until it becomes slightly translucent. Pour the wine into the pan and stir until the wine is absorbed. Add the black trumpet mushrooms.
Add the hot chicken stock a little at a time, adding more when the liquid is almost absorbed by the rice. Stir the risotto constantly. Cook for 15–25 minutes, depending on the type of rice. Check the cooking time on the side of the package.
Taste the risotto near the end of the cook. The rice can be slightly firm to the bite. The fully cooked risotto is loose, with the rice grains still separated.
Add butter and Parmesan cheese to the cooked risotto. Season with pepper and add salt if necessary. Keep in mind that ready-made chicken stock and other ready-made stocks already contain salt.
Grill the duck breasts, starting skin side down, until they get a nice color on each side (roughly 2–3 minutes per side). Season with salt and pepper. Cover the duck breasts with foil and let them rest on the upper level of the grill for a few more minutes.
Slice the duck breast and serve with risotto
