- 2 Canter Valley duck breasts
- 1 cup Mt Difficulty Bannockburn Pinot Noir
- 1 cup risotto rice
- 100-200gm wild mushrooms
- 1 T mascarpone cheese
- 2 strips pancetta
- 2 T olive oil
- orange vincotto
- 2 cloves garlic finely chopped
- 1 small onions finely chopped
- 2-3 cups chicken stock
- Parmesan cheese
Score the duck breast in a frying pan skin side down until golden brown, then turn over and cook in oven until cooked but still pink in the middle then rest.
Sweat off the onions and garlic, then add rice. On a low heat add the Mt Difficulty Bannockburn Pinot Noir and wild mushrooms. Then once most of the liquid has evaporated add ladle by ladle of chicken stock until cooked.
Crisp off some pancetta under a grill. Heat risotto and fold in the mascarpone, place in centre of plate. Place
pancetta between the Risotto and the duck breast. Using a zester shave some parmesan over the top to finish. Decorate e.g. with peppadews stuffed with feta cheese. Drizzle orange vincotto over the top.
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