Now I am the first to admit that cooking with Duck scares the crap out of me! Have you watched Masterchef?! But when I gave this recipe a go - Oh MY! Oh MY! You must give this thermomix duck with wild mushroom risotto a go!
I was inspired by this recipe from Masterchef when they really can't cook a good risotto! ;) We are so fortunate to have a machine that gives us an amazing risotto every time! I knew that the risotto would be delicious, but that duck..... it did feel like a Masterchef cook, and it turned out so moist and beautiful! It was a great meal to get fancy for one night!
Honestly, you have to give this recipe a go! The flavours are so amazing and you'll have another protein mastered in the Thermomix!
For those that aren't duck eaters, it's still a beautiful meal with some chicken!
Duck with Wild Mushroom Risotto – ThermoFun
Ingredients
- 20g packet mixed dried mushrooms
- 1 cup warm water
- 2 garlic cloves, peeled
- 1 onion, peeled and halved
- 20g olive oil
- 20g butter
- 320g arborio rice
- 60g white wine
- 60g ThermoFun Tomato Paste
- 750g chicken stock
- 20g TM vegetable stock concentrate
- 2 teaspoon dried thyme, divided
- 200g fresh mushrooms, sliced
- 40g baby spinach
- 2 duck breasts
- salt and pepper
- 800g boiling water from kettle
- NB: you will need a small lipped plate/dish to fit on the Varoma tray for steaming the duck breasts and capturing the juices. Ensure enough holes are exposed for the steam.
Instructions
- Rehydrate dried mushrooms in a cup of warm water. Allow to soak approx. 20 mins while continuing on with recipe.
- Place garlic, onion, oil and butter into TM bowl and chop 3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 1.
- Add rice, white wine and tomato paste and cook 5 mins / Varoma /
speed 1 / Reverse. - Add chicken stock, veg stock, mushrooms, 1 teaspoon thyme and rehydrated mushrooms with the soaking water and cook 16 mins / 100°C / speed 1 / Reverse.
- Place baby spinach into bottom of ThermoServer and pour mushroom risotto on top, place lid on and allow to rest while steaming the duck.
No need to wash TM bowl. - Slice 4 deep vertical cuts into the underside of each duck breast (this helps cook meat faster and infuse herb flavour).
- Sprinkle duck with 1 teaspoon thyme, salt and pepper.
- Place duck breasts onto small lipped plate (see NB above).
- Pour boiling water into TM bowl and place assembled Varoma on top of TM lid and cook 12 mins / Varoma / speed 2. Set duck aside to rest a few minutes.
NB: depending on thickness of breast it may need a few more minutes cooking time. Meat should be medium rare when you check inside the cuts you made. Meat will continue cooking a little as it rests. - Remove skin from duck and thinly slice into 4 portions.
- To serve, stir the spinach through the risotto and divide between plates. Add thinly sliced duck breast on top of the risotto. Spoon a little of the duck juices on top of the sliced meat.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
AmandaT says
This was so simple to make, and the duck breast was divine! I'm not a huge fan of thyme so my next attempt will be with a different herb, maybe sage. I will also make sure I have enough arborio rice in my pantry before attempting next time. I ran out so subbed 110g with pearl barley, but unsoaked - oops!! result was some extra chewy 'risotto'. Will definitely be playing around with cooking duck breasts in the TM now, thanks for the inspiration Leonie :-)
thermofun says
Thanks Amanda. :)
Rae Suckling says
That looks devine Leonie. Must try this... Enjoy your travels. We went to Vegas etc a couple of years back. It sure is an experience. We couldn't get over the guys with the cards everywhere.. xx
thermofun says
Thanks Rae - I hope you enjoy the duck. Yes Las Vegas was certainly an eye opener that's for sure!! And yes guys with the cards were everywhere!!