Risotto with butternut squash and duck breast

 

Risotto with butternut squash and duck breast


This is a great recipe in autumn and winter when butternut is in season. Roasting gives butternut a nice sweetness which goes well with duck breast.

The Moroccan spice mixture Ras el Hanout adds an exotic twist to roasted butternut. If you cannot find Ras el Hanout in your shops, it is easy to make by mixing ground turmeric, cinnamon, clove, nutmeg, ginger, black pepper, and chili powder.

Roasted butternut cubes can be replaced by fried mushrooms; another great autumnal vegetable.

2 servings

1 duck breast, magret

For the roasted butternut:

About 2 handfuls of butternut cubes

1 tbsp. olive oil

1 tsp. Ras el Hanout


For the risotto:

120 ml risotto rice

120 ml white wine

About 700 ml chicken stock (you may not need it all)

1 shallot, chopped

1 clove garlic, minced

2 tbsp. olive oil

About a handful of grated parmesan

Freshly ground black pepper


Preheat the oven to 200° C, roast.


Place 1 tbsp. olive oil and 1 tsp. Ras el Hanout in a plastic bag. Add the butternut cubes and give the bag a good shake. Line an oven tray with baking paper and pour the butternut cubes on it in single layer. Roast 20- 30 minutes until soft and nicely coloured.


Meanwhile cook the duck breast and make the risotto.


Criss’ cross the fat- side of the duck breast. Warm a heavy iron or steel pan over medium heat and start cooking the duck breast the fat- side down. After 10 minutes, turn the breast and continue cooking for 8 minutes. Transfer to a cutting board.


Make the risotto the classic way like in the recipe Seafood risotto with a twist

When everything is ready, slice the duck breast. Divide the risotto on two large plates and flatten to make a bed for the butternut cubes. Place the duck breast slices on the side. Bon appètit!


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