Duck Beet Risotto
This Duck Beet Risotto recipe may be one of the most advanced dishes I have ever made. That does not mean it was difficult. I prepared each component separately. Each components flavor is maximized with different preparations. The beets were roasted. The duck was boiled then baked to get a crisp exterior. The asparagus was baked with olive oil and kosher salt. Each of these items were added once the risotto was completed.
I love risotto. I really enjoy the creaminess when risotto is cooked correctly. It took me a long time to learn to cook risotto correctly. The 2 things I learned that really helped me was to make sure the stock was warm before adding to the rice and cooking on a pretty high flame. Now, I have pretty good luck getting the right consistency with my risotto. Only problem I have is that my wife is not a really big fan of risotto.
So I made this Duck Beet Risotto while she was out of town. I wanted to try a couple things that I had not tried before and the taster was me. No one would need to know. Since I am posting this Duck Beet Risotto, it obviously turned out well. I love the flavors and the colors too.
- 1 5 lb duck
- 6 quarts chicken broth
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 3 Whole beets, roots trimmed
- 1/4 lb (about 8 spears)
- 3 tablespoons olive oil
- 1 - 2 teaspoons Kosher salt
- 4 - 6 cups of the reserved Duck Stock
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 oz Manchego cheese
- 1 oz finely grated Parmigiano-Reggiano
- Put ducks in stock and bring to a boil.
- Reduce to a simmer and cook for 45 minutes.
- Remove the duck from the stock, let drain and pat dry.
- Place the duck on a roasting tray filled with an inch of water.
- Salt and pepper and roast in a 500 degree oven for 20 minutes (adapted from Ina Garten)
- Meanwhile, skim the stock and strain it. This will be the stock for the risotto.
- When ready to use, simmer in a pot on low heat.
- Wrap the Beets in tinfoil and bake for 90 minutes at 425 degrees.
- Let cool enough to handle.
- Peel off the outer skin and dice.
- Wash the asparagus and pat dry.
- Place on a baking sheet and cover with the olive oil and Kosher salt. Rub all over the asparagus.
- Bake at 325 degrees for 8 - 10 minutes.
- Let cool a little and cut into 2 - 3" pieces.
- Cook onion in oil in a wide skillet over moderate heat, stirring occasionally, until softened, about 3 minutes.
- Add rice and cook, stirring constantly, 3 - 5 minutes.
- Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute.
- Stir in 1 cup of broth and simmer briskly, stirring constantly, until broth is absorbed.
- Continue simmering and adding broth, about 1 cup at a time, stirring constantly and letting each addition be absorbed before adding the next.
- The rice is complete when it is just tender and creamy-looking - time varies but will take 20 to 30 minutes.
- Stir in beets, duck, asparagus, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through.
- Finish by adding in the manchego cheese and remove from heat.
- To serve, top with a little Parmesan.
- I was at a cooking demonstration and the chef recommended getting a good brown on your rice.
Beets Roasted and Peeled.
Asparagus Baked and Cut.
Rice Added to Onions in Pan.
Begin to Brown your Rice.
Duck Broken Down.
Beets and Asparagus Added to Rice.
Duck Beet Risotto Plated.
Serve and enjoy!