Ingredients:

  • 2 Duck Breasts (approx. 6-8 oz each), skin scored, excess silver skin trimmed
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 1/2 cups Butternut Squash, small dice (250 g)
  • 1/2 cup Apple Cider (dry, not sparkling), divided
  • 1 Tbsp Unsalted Butter (for squash)
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, minced
  • 3/4 cup Arborio Rice
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 3 cups Warm Chicken Stock (low sodium)
  • 12 Fresh Sage Leaves, finely chopped
  • 1/2 tsp Fresh Thyme Leaves (Optional)
  • 1/2 cup grated Parmesan Cheese
  • 2 Tbsp Unsalted Butter (finishing), cold, cubed

Instructions:

  1. Prep the Duck: Pat the duck breasts completely dry. Using a very sharp knife, lightly score the fat in a crosshatch pattern, cutting deep into the fat layer but avoiding the meat beneath. Season heavily with salt and pepper.
  2. Prep the Squash: Sauté the diced butternut squash with 1 tablespoon of butter in a small pan until slightly tender (about 5 minutes). Deglaze the pan with 1/4 cup (60ml) of apple cider and cook until the liquid reduces to a sticky glaze. Set aside.
  3. Heat Stock: Place the chicken stock in a saucepan and keep it simmering gently over low heat. This stock must be kept hot.
  4. Render the Fat: Place the seasoned duck breasts skin-side down in the cold heavy-bottomed pan. Turn the heat to medium-low.
  5. Cook Skin Side: Allow the fat to render slowly and thoroughly for 10-12 minutes, pouring off excess fat as it accumulates. The skin should be deep golden brown and crisp.
  6. Sear the Meat: Flip the breasts and cook on the meat side for 3-4 minutes (for medium-rare, targeting 135°F / 57°C internal temperature).
  7. Rest: Remove the duck from the pan and let it rest on a cutting board, tented loosely with foil, for a minimum of 10 minutes. This is critical for juiciness.
  8. Sauté Aromatics: In the deep-sided risotto pan, melt 1 tablespoon of butter (or use 1 tablespoon of reserved duck fat). Sauté the shallots and garlic until softened (about 3 minutes). Add the chopped sage and thyme.
  9. Toast the Rice (Tostatura): Add the Arborio rice to the pan and stir vigorously for 2 minutes until the edges become translucent and the rice is coated in fat.
  10. Deglaze: Pour in the white wine (120ml) and stir until it is completely absorbed.
  11. Add Liquid: Add one ladleful of warm stock to the rice. Stir constantly until the liquid is absorbed. Continue adding the stock, ladle by ladle, stirring between additions, for approximately 20-25 minutes.
  12. Check for Doneness: When the rice is creamy but still has a slight bite (al dente) and most of the stock is used, stir in the cider-glazed butternut squash and the remaining 1/4 cup (60ml) of cider. Cook for 2 minutes until heated through.
  13. Mantecatura (Finishing): Remove the pan from the heat. Stir in the cold, cubed finishing butter and the grated Parmesan cheese. Stir vigorously until the risotto is gorgeously creamy and emulsified. Cover for 2 minutes.
  14. Slice the Duck: Slice the rested duck breasts thinly against the grain.
  15. Serve: Spoon the risotto immediately onto warm plates. Arrange the sliced duck over the top, skin-side up, and finish with a small pinch of sea salt.