DUCK RISOTTO WITH ALMONDS

PREPARATION 180MIN

SERVES 5 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

1 kg VG diced duck breast

• 350g white rice

• 1 large onion

• 2 pots of cream

• 100g parmesan cheese

• 70g sliced almonds

• 1 tablespoon vinegar

• Salt and pepper to taste

• 1 bundle of parsley

PREPARATION METHOD

Season the duck with vinegar, pepper and salt to taste and leave to marinate for an hour. Cook the rice al dente and set aside. Place the duck in the oven at between 200 and 250 degrees and roast for approximately 45 minutes or until golden brown. After roasting, cut the duck into small cubes. Sauté the onion and garlic in a larger pan, add the diced duck and let it sauté, then add the rice, stirring constantly. Add the cream, Parmesan cheese and almonds, mix well and simmer for 5 minutes. Serve with parsley to taste.

Recipe by chefs Wilson Wan-Dall and Zequinha Jansen.


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