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

Duck break with spring veggies and risotto

Ingredients for 4 ppl

-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

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

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

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

Let it rest for 5min.

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

After 5 min, add the asparagus and peas.

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


-1/2 cup butter

-3 cups chicken stock

-1 cup arborio rice

-1/2 white onion

-2 fl oz white wine

-1 teaspoon chives

-Sweat the 1/2 onion, add the rice until it become translucid.

-Deglaze with the cold white wine.

-Add the chicken stock until the rice is cooked.

-Add the butter, the parmesan and the chives.