Pan-Roasted Duck Breast with Red Wine and Mushroom Risotto Recipe - chicken broth

Method

• Heat oven to 400 degrees F. Place chicken broth in a medium pot and bring to a simmer over medium-high heat.
• Once simmering, reduce heat to low and cover to keep warm.
• Wipe mushrooms clean with damp paper towel and cut into 1/2-inch pieces.
• Pick thyme leaves.
• Peel shallot and mince.
• Halve orange.
• Rinse duck and pat dry with paper towels.
• In a shallow dish, whisk together soy sauce, honey, and juice of 1/2 orange.
• Season with salt and pepper.
• Using a sharp knife, score duck skin in a criss-cross pattern.
• Rub duck on both sides with salt and pepper.
• Place skin-side down in a medium ovenproof pan over medium heat.
• Cook until fat has rendered and skin is beginning to crisp, about 6 minutes.
• Remove duck from pan and carefully pour off excess fat.
• While duck sears, toss mushrooms with thyme and 1 tablespoon olive oil.
• Season with salt and pepper and arrange in a single layer.
• Place in oven and roast until tender, about 15 minutes.
• Return duck flesh-side down to pan over medium heat.
• Pour marinade over duck.
• Cook until bottom is golden, about 1 minute.
• Flip, then transfer pan to oven.
• Roast until medium-rare, 7 to 9 minutes.
• Remove from oven and transfer duck to a plate, reserving marinade in pan.
• Allow to rest for 5 minutes, then thinly slice crosswise.
• While mushrooms and duck roast, heat butter and 1/2 tablespoon olive oil in a large high-sided pan over medium-high heat.
• When butter is foamy, add shallot and cook until soft and translucent, about 3 minutes.
• Add rice to pan with shallot and stir to coat grains in butter and oil and toast rice, stirring, 2 to 3 minutes.
• Add red wine and cook, stirring, until almost absorbed, 1 to 2 minutes.
• Add chicken broth to pan with rice, increase heat to high, and bring to a boil over high heat.
• Then reduce heat to medium high and simmer, stirring occasionally, until rice is tender, about 25 minutes.
• Remove from heat and stir in Pecorino and mushrooms.
• Taste and add salt and pepper as needed.
• Divide risotto evenly between 2 plates.
• Top with duck, drizzle over marinade, and serve.