Duck And Apple Risotto With Bacon Sage And Forest Mushrooms Recipes

Steps:

• 1. Preheat oven to 250 degrees. In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Set aside. 2. Liberally season duck breasts with salt and pepper, rubbing seasoning into the skin and flesh with your fingers. Add duck to skillet, skin-side down, and cook until skin is crisp, about 5 minutes. (The duck breasts should render all the fat you need to cook the rest of this recipe.) Flip duck breasts and cook 2 minutes more. Move duck to a baking sheet and keep warm in oven. Leave duck fat in skillet. 3. Add mushrooms and onions to skillet and cook, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring, until rice is glossy, about 2 minutes. Add cider and cook, stirring, until most of liquid has evaporated, about 8 minutes. Pour ½ cup chicken stock into rice and cook, stirring, until liquid has almost entirely evaporated. Repeat with another ½ cup stock. Add apples and minced sage. Add another cup stock and cook, stirring, until liquid has almost evaporated. Repeat this step, stirring continuously, until rice is tender but not soft, about 30 minutes. Off heat, taste and adjust seasoning. 4. Remove duck from oven and cut breasts against the grain into ½-inch-thick slices. Serve risotto in a wide, shallow bowl with a fan of duck slices on the side and bacon crumbled over top. Garnish with a sage sprig and drizzle with cider syrup, if using.

Steps:

• Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
• Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
• Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

Steps:

• Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
• Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Steps:

• 1. Preheat oven to 250 degrees. In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Set aside. 2. Liberally season duck breasts with salt and pepper, rubbing seasoning into the skin and flesh with your fingers. Add duck to skillet, skin-side down, and cook until skin is crisp, about 5 minutes. (The duck breasts should render all the fat you need to cook the rest of this recipe.) Flip duck breasts and cook 2 minutes more. Move duck to a baking sheet and keep warm in oven. Leave duck fat in skillet. 3. Add mushrooms and onions to skillet and cook, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring, until rice is glossy, about 2 minutes. Add cider and cook, stirring, until most of liquid has evaporated, about 8 minutes. Pour ½ cup chicken stock into rice and cook, stirring, until liquid has almost entirely evaporated. Repeat with another ½ cup stock. Add apples and minced sage. Add another cup stock and cook, stirring, until liquid has almost evaporated. Repeat this step, stirring continuously, until rice is tender but not soft, about 30 minutes. Off heat, taste and adjust seasoning. 4. Remove duck from oven and cut breasts against the grain into ½-inch-thick slices. Serve risotto in a wide, shallow bowl with a fan of duck slices on the side and bacon crumbled over top. Garnish with a sage sprig and drizzle with cider syrup, if using.

Steps:

• Place the mushrooms in a small bowl and cover with boiling water. Pour the broth into a saucepan and keep it hot but not simmering as you prepare the risotto.
• In a large, deep sauté pan, heat oil and 1 tablespoon of butter over medium heat. Add the onion and cook, stirring, until just soft. Add the rice and cook, stirring, 1 minute.
• Add the broth, 1/2 cup at a time, stirring constantly and adding more broth when the previous addition has been absorbed. Continue stirring and adding broth until the rice is just al dente, 20 to 30 minutes. Drain and chop the mushrooms and stir them into the rice. Stir in the duck meat and cook until heated through.
• Remove the pan from the heat and fold in the remaining 7 tablespoons butter. Stir in the Parmesan, adjust seasoning and serve.