Risotto with duck

This dish will really impress your guests! A beautiful duck breast served with a flavorful, creamy risotto. Enjoy!

Plancha BBQ
6
60 Minutes
Simple

Ingredients

- 3 duck breasts with skin

- 300 gr risotto rice

- 1 garlic glove

- 1 onion

- 1 tsp turmeric

- 9 dl vegetable broth

- 90gr Parmesan cheese

- 60gr butter

- BBQ rub

- salty

- black pepper

TiGER FiRE Accessories

- Dutch oven accessory

- Oil can

- Spatula

Ingredients

- 3 duck breasts with skin

- 300 gr risotto rice

- 1 garlic glove

- 1 onion

- 1 tsp turmeric

- 9 dl vegetable broth

- 90gr Parmesan cheese

- 60gr butter

- BBQ rub

- salty

- black pepper

TiGER FiRE Accessories

- Dutch oven accessory

- Oil can

- Spatula

Preparatory work:

- Heat your Tiger Fire plancha BBQ with a hot and cool zone.

- Place the skillet accessory on the barbecue to preheat the skillet.

- Remove the duck breast from the refrigerator. Rub it on both sides with your favorite BBQ rub (or just salt and pepper). Let the rub do its job for 30 minutes.

- Cut the onion brunoise and the garlic into a paste.

Let's cook!

- Put some butter in the skillet. Then add the onion and garlic and simmer. Then add the risotto rice and turmeric and cook for a few minutes. Then add the vegetable broth until the rice is completely covered with the broth. Keep sending!

- Meanwhile, sear the duck breasts on both sides until a crust forms. Then remove the duck breasts to the cooler area of the BBQ and cook to an internal temperature of 56 degrees Fahrenheit. Remove the duck breasts from the barbecue and let rest under aluminum foil for 10 minutes.

- Keep an eye on the risotto. Add some additional broth so it does not boil dry and repeat until the risotto is fully cooked.

- Finally, add the Parmesan cheese and some pieces of butter to make it creamy. Add salt and pepper to taste.

- Serve the risotto on a deep plate and top with a few slices of duck. Finish with some freshly ground black pepper.

Suggestion

- Risotto is such a versatile dish that you can easily make your own version. For example, remove the turmeric from the recipe but add another spice or add some extra vegetables like mushrooms. There are so many possibilities!

Let's cook!

- Put some butter in the skillet. Then add the onion and garlic and simmer. Then add the risotto rice and turmeric and cook for a few minutes. Then add the vegetable broth until the rice is completely covered with the broth. Keep sending!

- Meanwhile, sear the duck breasts on both sides until a crust forms. Then remove the duck breasts to the cooler area of the BBQ and cook to an internal temperature of 56 degrees Fahrenheit. Remove the duck breasts from the barbecue and let rest under aluminum foil for 10 minutes.

- Keep an eye on the risotto. Add some additional broth so it does not boil dry and repeat until the risotto is fully cooked.

- Finally, add the Parmesan cheese and some pieces of butter to make it creamy. Add salt and pepper to taste.

- Serve the risotto on a deep plate and top with a few slices of duck. Finish with some freshly ground black pepper.

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