Duck breasts with strawberry risotto

Total time: 50m
Preparation Time: 50m

For 4 people


Stephi (FOOBY Team)

Nutritional Information

Contains 867 Kcal, 39g Protein, 69g Carbohydrates, 47g Fat


  • Risotto
  • 1 shallot
  • 1 tbsp butter
  • 1 garlic clove
  • 300 g risotto rice (e.g. Carnaroli)
  • 2 dl white wine
  • 9 dl vegetable bouillon
  • 50 g grated Parmesan
  • 30 g butter
  • 500 g strawberries
  • salt and pepper to taste
  • Duck breasts
  • 2 duck breasts (each approx. 300 g)
  • 0.5 tsp salt
  • a little pepper
  • Fennel salad
  • 2 tbsp apple vinegar
  • 2 tbsp rapeseed oil
  • 0.25 tsp salt
  • a little pepper
  • 1 fennel

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  • Risotto

    Finely chop the shallot, press the garlic clove. Heat the butter, sauté the shallot and garlic. Add the rice and sauté until translucent, stirring constantly.
  • Pour in the wine and reduce almost completely. Gradually add the hot stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente.
  • Add the parmesan and butter. Slice the strawberries and add half, carefully stir everything together, season.
  • Duck breasts

    Remove the duck breasts from the fridge approx. 1 hr. before cooking. Score the fatty layer with a criss-cross pattern. Season the duck breasts and place in a cold frying pan, with the fatty layer facing down. Heat the pan and fry the duck breasts for approx. 8 mins. over a medium heat, until the fatty layer is crisp.
  • Turn the duck breasts and finish cooking for approx. 5 mins, remove and keep warm.
  • Fennel salad

    Combine the vinegar and oil in a bowl, season. Thinly slice the fennel and add to the dressing with the reserved strawberries, mix. Slice the duck breasts and plate up with the risotto and fennel salad.

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