- 500 g duck breast
- 300 g Carnaroli rice
- 100 g Grated Parmigiano Reggiano Dop
- 50 g pitted prunes
- 2 shallots
- White wine
- extra virgin olive oil
Slit the skin of the duck breast with crossed cuts. Place it on a wire rack, on top of an aluminum lined plate, and bake it at 120 ° C for 30 minutes.
place soak the prunes, brown them with a little garlic, oil, thyme and a drop of wine.
Slice shallots, brown them in a knob of butter and then blend them to create a very smooth cream.
dry duck breast, salt, pepper and cook in a pan with a veil of oil to form the crust.
toast the rice (without sauté), blend and add the butter and shallot cream, cook the rice by pouring boiling salted water. Stir the risotto to the wave with a knob of butter and a generous grated Parmesan.