Dry-Aged Duck Breast, Parmesan Truffle Risotto, Roasted Shallots, Wild Mushroom & Spinach

This was the fifth course to my 6-course Friendsgiving party for 3 people.

Serves 3.


[100% organic, Long Island Rohan duck]

For the Risotto

  • 3 shallots, minced
  • 3 TBS butter
  • 250 g Arborio rice
  • ½ cup white wine
  • Parmesan rind
  • Hot water
  • ½ lemon, juiced
  • 100 g parmesan, grated
  • 1 TBS truffle oil
  • Salt & freshly ground black pepper

In a large pan, sweat the minced shallots in the butter. Cook until soft. Then add the rice and coat each grain with butter. Add the white wine and cook until almost dry, then add in the parmesan rinds and 1 cup of hot water. Cook until almost dry and add in 1 cup of hot water each time until rice is al dente. Season at the end because parmesan has a lot of salt content.

Remove pan from heat, add lemon juice, grated parmesan, and truffle oil. Taste and adjust seasoning.

For the Duck Breast

  • 3 duck breasts, dry-aged
  • Salt
  • Freshly ground black pepper

*Click on link to see how to dry age duck*

Butcher duck breasts off and score them. Season duck breasts generously with salt & pepper, turn heat to the lowest setting and place a large pan on the stove. Place breast in the pan with skin-side down. Render the fat to all the breasts slowly. Every few minutes, pour away rendered fat. After 10 minutes, turn breast around and cook flesh side for 3 seconds and remove from pan and place on a wire rack, skin-side up, to rest.

In a pre-heated oven of 500°F, flash heat duck breasts for 1 minute, allow to rest, then slice and serve.

For the Roasted Shallots

  • 6 shallots, peeled
  • Olive oil
  • Salt

Toss shallots with olive oil and salt then roast in a 350°F oven for 45 minutes. When cool, trim and cut shallots in half, lengthwise.

For the Finish 

  • 100 g maitake mushroom
  • 400 g spinach, blanched
  • Golden pea shoots
  • Butter/neutral oil, as needed
  • Salt

Sauté mushroom and sear halved shallots in hot pan, then add blanched spinach. Turn off heat once everything is heated through.


Spoon risotto on plate, top with sliced duck breast, and garnish with mushroom, shallots, and spinach around the risotto. Top with golden pea shoots.


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