Risotto à la betterave & magret de canard

Beetroot risotto with duck magret

Preparation
time
20 minutes
Cooking
time
30 minutes
Difficulty
level
Difficulty: ++
Dish type Main course
Cuisine type Bistro, Duck meat
Portions 4

Ingredients

  • 2 duck magrets
  • 250 g Carnaroli rice
  • 75 cl chicken stock
  • 300 g cooked beetroot
  • 1 handful chervil
  • 1 bouquet small sage leaves
  • 1 onion
  • 30 g unsalted butter
  • 30 cl dry white wine
  • 100 g grated aged Gouda
  • Flower of salt
  • Pepper
Print Recipe

Instructions

  • Peel the cooked beetroot and mix with the juice until smooth.
  • Remove the stems from the chervil and chop finely.
  • Peel and chop the onion.
  • Soften the onion in a sauté pan with the butter.
  • Add the rice, stir until it takes on a pearlescent appearance.
  • Pour in the wine, allow to reduce by half.
  • Incorporate the stock, a ladle at a time, stirring continuously.
  • Cook for about 15/17 minutes.
  • Gradually add the beetroot purée.
  • Once cooked, remove from the heat and add the aged Gouda.
  • Finally add the chervil and mix. Add a little stock to slacken, if necessary, then cover. Leave to stand for 3 minutes.
  • Trim the fat from the edges of the magrets, score a criss-cross pattern into the fat.
  • Roast them with the sage leaves for about 15 minutes.
  • While cooking, baste the magrets with their own fat. (This will enhance the sage aroma.)
  • Place the beetroot risotto in serving bowls, slice the magrets and arrange them neatly on top.
  • Insert a little sage leaf that has “fallen” into the fat between each slice.
  • Season with the flower of salt and pepper.
  • The fat and juice will run out to perfume and enrich the risotto.