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DUCK BREAST ON BARLEY RISOTTO WITH TOMATO CURRANT SAUCE

DUCK BREAST ON BARLEY RISOTTO WITH TOMATO CURRANT SAUCE

I am on a huge duck kick at the moment. I just love it as great alternative, it eats like chicken and steak at the same time. While it's super simple to make, you do have to be careful not to overcook it. Today, I paired with a really creamy barley risotto and a tangy and sweet tomato and red currant sauce that compliments and contrasts nicely.

Here's what you'll need

  • 2 duck breasts
  • 12 cherry tomatoes (that's what I had on hand but you can use any you want or even tinned tomatoes)
  • ½ cup dried red currants
  • ¼ cup beef stock
  • 1 cup pearl barley
  • 4 cups chicken stock
  • 1 cups white wine
  • 1 small onion
  • 4 cloves garlic (finely minced)
  • 1 small bag of arugula (chopped)
  • ¼ cup fresh grated parmesan
  • ¼ cup creme fraiche
  • 3 tbsp butter
  • 2 tbsp olive oil
  • salt and pepper to taste
  1. you'll need to start your risotto first as it does take about an hour to cook

  2. sautee half the onions and half the garlic in butter and olive oil

  3. DUCK BREAST ON BARLEY RISOTTO WITH TOMATO CURRANT SAUCE
  4. add the barley and sautee for few minutes before adding the wine and season

  5. DUCK BREAST ON BARLEY RISOTTO WITH TOMATO CURRANT SAUCE
  6. the rest cooks exactly like a normal risotto...stir and stir until all the liquid is absorbed and add enough chicken stock to cover the barley and stir again until gone and add more stock (the whole process will take about an hour)

  7. DUCK BREAST ON BARLEY RISOTTO WITH TOMATO CURRANT SAUCE
  8. in the meantime, sautee onions and garlic in butter and olive oil in another pan

  9. toss in your tomatoes (cut up)

  10. add the beef stock and currants

  11. season and simmer on low heat for about 20 minutes or so

  12. blitz the sauce in a food processor, blender or use a stick blender until fully pureed

  13. pass the sauce through a sieve and return to low heat to keep warm until you're ready

  14. with the risotto nearly ready, season the duck and place skin side down on a hot pan

  15. when the skin is crisp (about 6 minutes), flip the breasts (for about 4 minutes)

  16. when the duck is done to the desired doneness, let them rest (about 5 minutes) on a warm plate loosely covered with foil...this is probably the most important step, don't even cut into it until it's rested

  17. DUCK BREAST ON BARLEY RISOTTO WITH TOMATO CURRANT SAUCE
    DUCK BREAST ON BARLEY RISOTTO WITH TOMATO CURRANT SAUCE
  18. now you're almost ready to plate, add a good nub of butter to your tomato sauce and taste (season if needed)

  19. add the creme fraiche, arugula and parmesan to the risotto and stir to incorporate

  20. ladle on the risotto onto a warm plate, topped with sliced duck breast and drizzle on the sauce

  21. ta da!!

  22. DUCK BREAST ON BARLEY RISOTTO WITH TOMATO CURRANT SAUCE
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