Alexandre Grégoire's Duck Breast with Baby Spring Vegetables and Parmesan Risotto

Recipe

Each bite is a harmonious blend of flavors and textures.

Experience a gourmet delight meal with Alexandre Grégoire's Duck Breast with Baby Spring Vegetables and Parmesan Risotto. 

Serves 4 

Ingredients 

1 large duck breast

4 jumbo asparagus

1 cup English peas

4 baby carrots

4 baby turnips

4 French breakfast radishes

1/4 cup butter

3 cups chicken stock

How to Make: 

1. Marinate the duck overnight with thyme, lemon zests, espelette pepper, star anise, coriander seeds, and olive oil.

2. Put the breast into the pan on the skin side, the pan cannot be hot.

3. Cook it until the skin is crispy, and put it on the flesh side for 3 more minutes. 

4. Let it rest for 5min.

5. Sauté the carrots, turnips, and radishes with olive oil, salt and pepper. Add some chicken stock.

6. After 5 minutes, add the asparagus and peas.

7. When all the veggies are cooked, add some butter to them.

RISOTTO

1/2 cup butter

3 cups chicken stock

1 cup arborio rice

1/2 white onion

2 fl oz white wine

1 teaspoon chives

How to Make:

1. Sweat the 1/2 onion, and add the rice until it becomes translucid.

2. Deglaze with the cold white wine.

3. Add the chicken stock until the rice is cooked.

4. Add the butter, the parmesan, and the chives.