- 25g of semi-salted butter
- 2 tablespoons of neutral oil (tye colza)
- 300g of risotto rice
- 100ml of white wine
- 1 liter of vegetable broth
- 2 heaping teaspoons of green curry paste (for a homemade recipe it is HERE)
- 100ml of coconut cream
- 1 teaspoon of brown sugar
- a few leaves of Thai basil
- salt pepper
- 2 duck breasts
For the risotto: put the butter and oil in a large saucepan over low heat.
Pour in the rice and mix well.
Cook for 1 minute then pour in the white wine.
Stir from time to time. Pour in a little vegetable stock.
As soon as the broth is absorbed, add a little more, stirring each time.
Halfway through the risotto, remove the duck breasts from the freezer. They are now hard, and you can cut them very thinly with a good knife.
Reconstitute the duck breast once cut.
Stick two wooden skewers into the duck breast to hold it firmly in place.
With only one spike, the duck breast will be able to turn around the axis, so two are needed.
Do the same for the two breasts.
You can’t see it on the picture, but you can add a small bunch of finely chopped Thai basil to the risotto. A delight!
When the duck breasts are well grilled, turn them over. Then let them cook for at least 2-3 minutes on the flesh side. Checking for doneness with this method is simple, just open between two slices. For my part, I like it almost rare or at least pink. Feel free to cook it more.
It’s so much easier when the duck is cooked, because you just serve it and it’s quite visual.