Wafer-sliced duck risotto with spiced plums and star anise recipe

  • Serves 4
  • 25 mins to prepare and 1 hr 15 mins to cook
  • 790 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
Wafer Sliced Duck Risotto with Spiced Plums and Star Anise HERO

Preheat oven to Gas 6, 200°C, fan180°C. Place all the ingredients for the spiced plums and star anise sauce together in a pan, partly cover and simmer very gently for 20 minutes.

Switch off heat, remove lemon zest, add some black pepper and put to one side.

Season the duck breasts and then place skin side down in a hot ovenproof frying pan with a tiny bit of oil. Fry for 5 minutes, then pour out the excess fat. Fry for another 5 minutes, then roast in the oven for 10 minutes. Switch the oven off, turn the duck skin side up and leave to rest.

For the risotto, heat the olive oil and butter in a large pan and, when the butter is foaming, add the onion and garlic and cook on a very low heat for about 5 minutes to soften. Heat the stock in a separate pan and keep it simmering away.

Add the rice to the onions and garlic, turn up the heat and stir constantly. Pour in the wine straight away. Keep stirring until evaporated. Over a low heat, add the stock a ladleful at a time, stirring and allowing each amount to absorb fully before adding another. This should take about 25 minutes. The rice should be plump and fluffy but still have a little bite at the centre of each grain. Take the risotto off the heat and allow to rest briefly, covered with a lid. Add parsley.

Slice the duck very thinly and serve on top of the risotto, adding the sauce just at the final moment.

Top tip
Instead of plums you could use dark cherries or, for a savoury version, try diced aubergine and star anise.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 4 duck breasts (skins on) Seasonal ingredient
  • For the sauce

  • 4 ripe red plums, stoned, cut into small chunks
  • 200ml (7fl oz) red wine
  • 1tbsp red wine vinegar
  • 3 star anise
  • pared zest of 1 lemon
  • 1 stick of cinnamon
  • 1tsp soft dark brown sugar
  • For the risotto

  • 2tbsp olive oil
  • 1tbsp butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 litre (1¾ pints) lamb stock Seasonal ingredient
  • 300g (10oz) arborio risotto rice
  • 3-4tbsp flatleaf parsley, roughly chopped
  • 250ml (8fl oz) white wine
  • a little oil for frying
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    790
    40%
  • Sugar
    6g
    7%
  • Fat
    35g
    50%
  • Saturates
    8g
    40%
  • Salt
    1.8g
    30%
of an adult's Reference Intake daily amount.
Find out more
Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.