_Darlings, let me tell you about a recipe that’s going to make you feel like you’re dining at a Michelin-star restaurant, right in your own home! This Pan-Seared Duck Breast with Cherry Port Reduction and Wild Mushroom Risotto is absolutely to die for, and trust me, your dinner guests will be begging for the recipe._
Listen up, because I’m about to spill all my culinary secrets that’ll have everyone thinking you’ve been secretly training with Gordon Ramsay!
For the duck breast:
– 2 duck breasts (get the good stuff, honey!)
– Sea salt and freshly cracked black pepper
– Fresh thyme sprigs
For the cherry port reduction:
– 1 cup port wine
– 1 cup fresh cherries, pitted
– 2 shallots, finely minced
– 2 tablespoons honey
– 1 tablespoon butter
For the wild mushroom risotto:
– 2 cups arborio rice
– 6 cups chicken stock
– 1 cup mixed wild mushrooms
– 1/2 cup white wine
– 1 onion, finely diced
– 4 tablespoons butter
– 1/2 cup freshly grated Parmesan
– Fresh parsley
Now, here’s where the magic happens! Score the duck skin in a diamond pattern (don’t cut into the meat – we’re not savages!). Season generously with salt and pepper. Place the duck skin-side down in a COLD pan – yes, you read that right! Turn the heat to medium and let that fat render slowly for about 8-10 minutes until golden brown. Flip and cook for another 4-5 minutes for medium-rare.
_Y’all, if you’re loving this recipe so far, make sure to follow me on Newsbreak for more mouthwatering recipes that’ll make your family think you’ve been moonlighting as a chef!_
For the reduction, sauté those shallots until translucent, add the port and cherries, and let it simmer until reduced by half. Finish with honey and butter – simple but divine!
The risotto is a labor of love, darling. Slowly add hot stock to your rice, stirring constantly (yes, your arm will get tired, but beauty is pain!). When the rice is almost done, fold in those gorgeous mushrooms and finish with butter and Parmesan.
Plate like a pro: Swirl that risotto on the plate, place your perfectly sliced duck breast on top, and drizzle with that heavenly cherry port reduction. Garnish with fresh thyme and parsley.
Pro tip: Open a bottle of good red wine while cooking – one glass for the chef, one for the recipe! 😉
_Loves, if this recipe made your mouth water, don’t forget to follow me on Newsbreak for daily recipes that’ll turn you into the domestic goddess you were meant to be! Drop a comment below and tell me how this recipe turned out – did it make your dinner guests swoon? I’m dying to hear all about it! XOXO_
