- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 30 minutes
- Effort: medium
For the duck
- 1 crown of duck
- 1 large pinch of chinese five spice, mixed with 1 large pinch of salt
- 1 orange, pricked
- 3-4 sprigs of thyme
- oil, for frying
- 1 bunch of watercress, to garnish
For the risotto
- 250 g risotto rice, such as arborio or carnaroli
- 675 ml chicken stock
- 300 g jerusalem artichokes
- 50 g butter
- 50 ml double cream
- 4 tbsp parmesan
- 1 handful of finely chopped chives
Tips and Suggestions
Mark favours free range Goosenargh duck for this recipe.
Puréeing the artichoke mixture while warm helps to achieve a good, smooth texture.
1. For the duck: preheat the oven to 160C/140C fan/Gas 3. Stuff the orange and thyme into the duck crown cavity, then rub the five-spice powder mix into the duck skin.
2. Heat an ovenproof frying pan with a very small amount of oil and brown the skin for 10-15 minutes over a medium-low heat, until golden all over. Transfer to the oven for a further 15-20 minutes, or until the duck is cooked in the middle but still tender. Remove and set aside to rest.
3. For the risotto: while the duck is cooking, bring a saucepan of water to the boil and add the risotto rice. Simmer for 4-5 minutes, so that the rice is slightly tender.
4. Pour the chicken stock into a clean saucepan and bring to the boil.
Meanwhile, put the artichokes, half the butter and a little sea salt in a separate pan and place over a low heat until the artichokes are completely tender.
5. Remove the rice from the heat, drain through a sieve and place on a large dinner plate. Flatten out into a layer, then set aside and allow to cool.
6. Add the cream and 175ml of the hot chicken stock to the artichokes. Bring to the boil, then simmer until reduced by about half. Transfer to a food processor and blend to a purée.
7. Put the par-boiled rice into another saucepan and gradually add the remaining hot chicken stock one ladle at a time, allowing the rice to absorb each batch of stock before adding another ladleful. Continue until the rice is tender.
8. Add a large spoonful of the jerusalem artichoke purée to the rice, then add the remaining 25g of butter, the parmesan cheese and chives and stir until combined.
9. For the balsamic caramel: heat the sugar in a heavy-based pan until it melts and turns light caramel in colour. Add the balsamic vinegar and cook until the mixture is syrupy. Remove from the heat.
10. Carve the duck breast. Spoon the risotto onto serving plates and place the duck on top. Drizzle the balsamic caramel over the dish, garnish with watercress and serve.
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