I like to combine different cuisines and cooking styles to obtain new, unique culinary experiences, to carry my thoughts overseas, to make me dream of exotic lands and fragrant spices.
This dish was inspired by my son, who tells me one day that since I work so much, I do not cook like old times. I wanted to show him that it is not like that. So I treated him with Thai-style duck breast and mushroom risotto.
What we need?(for 2 people):
1 tsp of Thai 7 spice(if you can't find it it's a combination of :chili, coriander, star anise cumin, granulated garlic)
4-5 tbs of duck fat or butter
400 g risotto rice(Arborio)
200 g brown Champignon mushrooms or forest mushrooms
1 carrot
1 celery stick
700-800 ml chicken stock
100 g Parmesan cheese
100 ml dry white wine
100 g butter
How we prepare?
For the risotto: cut carrot and celery finely into small cubes (Brunoise), fry them in a little oil in a pan/ pot that will allow the rice to increase in volume. After 2-3 minutes add the rice to the vegetables fry for a few seconds then add the wine. Let the vegetables and rice in the wine to slowly bubble to evaporate the alcohol from the wine. Then add the mushrooms and start adding chicken stock little by little, stirring frequently so that the starch in rice will come out of it. Repeat this process until the rice is cooked (al dente, but not very hard). Be careful not to smoked the rice or to not catch to the bottom of the pot. Blending often is therefore essential. Finally ad butter and Parmesan and stir for a few times.
The duck breast is rubbed with Thai 7 spice , score the skin finely to become crispy when fried. Heat the duck fat or a little butter in a pan and add the duck skin side down. Fry on that side until the skin becomes crispy. Intoarcem on the other side and cook for a bit (not too much pink duck is served, otherwise it hardens).
We serve the portioned meat, but only just after I left it to rest with risotto.
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