Adobo glazed Duck Breast with Pumpkin Adlai Risotto
Recipe for 4 persons
- 2 pcs French duck breast approximately 350-380 g per piece
- 4 pcs oranges – juice and segments
- 30 ml honey to taste
- 40 ml balsamic vinegar
- 80 ml soy sauce
- 4 cloves garlic sliced
- 2 pcs shallots chopped
- 5-8 pcs black pepper corn
- 10 ml olive oil
- 100 ml brown stock
- Course sea salt
- Pepper from the mill
- Preheat an oven to 170C
- Trim the duck breast of all silver skin.
- Score the fat with a sharp knife in a “hashtag” pattern, ensuring not to cut into the meat beneath the fat.
- Season the duck breast on the meat side only
- In a skillet, heat a little olive oil, then add the seasoned duck breast skin down and place the pan into the oven. Roast the duck breast for approximately 6.5 minutes on the fat side only.
- In a separate sauce pan, sautee the garlic and the chopped shallots until lightly browned, then add the orange juice, the balsamic vinegar, the soy sauce the honey and the peppercorns. Reduce until the glaze thickens and adjust sweetness as needed. Strain to remove the garlic, the shallots and the peppercorns.
- Turn the duck breast onto the meat side and bast generously with the orange adobo glaze.
- Please the duck back in the oven for two minutes, basting the duck breast after a minute again.
- Remove the duck from the oven and from the pan, and rest on a warm place for at least 5-8 minutes.
- Add the brown stock to the reduced glaze remaining in the roasting pan of the duck, bring to boil, adjust seasoning with salt, pepper and honey if heeded and strain again, then set aside for service
For the Adlai Risotto
- 200 g adlai – if unavailable substitute with risotto rice
- 60 g pumpkin flesh diced
- 80 ml pumpkin puree
- 20 ml Olive oil
- 60 ml Dry white wine
- 20 g shallots, chopped
- 500 ml chicken stock
- 60 g Butter
- 60 g Grated Sprinz or Parmesan cheese
- Pumpkin flower torn length wise, pistils removed (optional)
- Pepper from the mill
- In a saucepan, sautee the onions without color, then add the adlai and continue to lighty sautee the adlai over low fire, avoiding any color. Season with salt and pepper.
- Deglaze with the white wine, reduce till evaporated, then add one third of the chicken stock and the pumpkin cubes.
- Season lightly with salt and pepper.
- Over medium fire lightly simmer the adlai, keep stirring and adding little by little more chicken stock as the stock is absorbed and evaporated.
- Keep stirring and simmering for approximately 12 minutes or until the individual adlai corn is soft to the bite, but still firm.
- Add butter and parmesan cheese and adjust seasoning.
- Sprinkle in the pumpkin flower pieces the very last just before serving
- Arugula leaves
- Red radishes, slices
- Pumpkin flower
- Slice the duck breast fairly thin and present on a platter, pour over a little of the sauce an serve the remaining sauce separate.
- Decorate with the orange segments
- Serve the adlai risotto in a separate container and decorate with fresh arugula leaves, pumpkin flowers and some sliced red radishes