The wild duck is a delicious piece of wild meat that can be hunted in the Netherlands during the hunting season from August 15 to January 31. It is often eaten with a port sauce or red fruit glaze. All very tasty, but this variant is really worth a try!
Number of persons: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
- 400 grams of risotto rice
- 250 ml dry white wine
- 2 onions (red or white of your choice), finely chopped
- 400 grams of chestnut mushrooms
- clove of garlic, finely chopped
- 1 liter hot vegetable stock
- 50 grams (vegetable) butter
- Thyme
- Olive oil
- Pepper and salt
- Two or Four Wild Duck Breasts depending on the amount of meat you want
Preparation method
- Prepare all ingredients. Chop the onion and garlic, cut the mushrooms, make the vegetable stock and prepare the butter. Take the duck breasts out of the refrigerator to let them come to room temperature
- Preheat the oven to 200 degrees and prepare a few sheets of aluminum foil
- Put the olive oil in the pan and fry the onion in it
- Add the garlic and risotto rice and fry until the rice becomes slightly translucent
- Then add the white wine to the pan and let it evaporate
- Now put the mushrooms in the pan and fry briefly
- Now start adding the stock until the rice is done. Keep stirring regularly to prevent it from sticking
- In the meantime, take a frying pan and add olive oil. Let it get hot.
- Place the duck breasts in the pan and sear on both sides until they have a nice color
- Now place the pan in the preheated oven to a core temperature of 50 degrees or for 3 minutes
- Remove from the oven and let rest in aluminum foil for 5 minutes
- When the risotto is finished, mix in the butter and serve. Cut the duck breasts into slices and place on the risotto. Add some chopped thyme sprigs and voila, enjoy.
