Growing up as a child we used to have duck quite a lot, sometimes with a Sunday roast or simply with chips. When I met Dean he told me that two of his favourite foods were duck and mushrooms and it just so happens that this recipe is one of his all-time favourites! We love trying different kinds of mushrooms in our risotto but this is the best one we’ve done as we managed to get hold of some very nice morel mushrooms online. They aren’t cheap but they’re definitely worth it!
A few years ago we had a sous-vide for Christmas and after experimenting with many different meats, we’ve decided duck breast is the best thing we have done in it. It keeps the meat extremely tender and bursting with flavour. I’d definitely recommend everyone getting themselves a sous vide.
The challenge with cooking the duck that way is getting the skin crispy without then overcooking the meat. The best way to do this is place the meat in a scorchingly hot pan and don’t drain the fat away as it will begin to shallow fry the thick skin. Also don’t forget to pat the skin dry, score it and rub in sea salt before cooking it.
Without the duck the risotto makes a great vegetarian dish. You could also add some fresh truffle to the dish to give it a touch of luxury.