Seared Rosemary Duck Breast with Asparagus Risotto and Blackberry Jam

Recipe: Seared Rosemary Duck Breast with Asparagus Risotto and Blackberry Jam

Ingredient List:

1 duck breast per person

1 large sprig rosemary

2 tbsp kosher salt

1 package risotto*

1 sm yellow onion

2 oz freshly grated pecorino

4 large asparagus stalks

2 tbsp butter

1 clove garlic

2 tbsp butter

1 jar blackberry preserves

*for this dish, I tend to use packaged risotto, like Alessi, rather than going completely from scratch. This has two key reasons - 1) I honestly like it, for a lot less work, 2) I am focusing on what we can add to it

Step 1: Prepare Duck

Preheat the oven to 350 degrees. 

In a spice grinder, combine 2 tbsp kosher salt with the leaves of 1 large sprig of rosemary, and blitz until combined into a green salt mixture. 

With a sharp knife, cross hatch into the duck, through the skin and the fat, but NOT the meat. 

Liberally season the duck with the rosemary salt, and a few grinds of black pepper. 

Cross Hatching on the Duck, and Rosemary Salt. Up top, I removed the duck tenderloins, which I use for queso fundido (future recipe?) and cleaned up the duck a bit.

Step 2a: Cook the Duck

In a COLD oven-safe pan, place the duck skin side down on medium heat. Allow the heat to slowly render out all of the duck fat for up to 15-20 minutes. We’ll return to step 2 shortly. 

Step 3a: Begin the Risotto

Finely dice one yellow onion and one clove of garlic, and sweat in 1 tbsp of olive oil in a deep pan. When soft and fragrant, add risotto rice & liquid according to package directions. We’ll come back to this about 4 minutes before the risotto is expected to be done. 

Mise en Place for how to take packaged risotto and make it extra special.

Step 2b: Cook the Duck (Part B)

After 15 minutes, when the fat is fully rendered, and the skin crispy, remove the duck from the pan, and drain all but 1 tbsp of duck fat into a container. You will want to keep this for potatoes later. Place the pan back on the stove on medium heat, and return the duck breast meat side down into the pan. Cook for 1-2 minutes, and then into a 350 degree oven until the internal temperature reaches 120 degrees. At 120 degrees, remove and set aside to rest. 

Step 3b: Finish Risotto 

About 4 minutes before the risotto package says the rice should be done, chop 4 large asparagus stalks into 1/2 inch lengths, and add to the risotto, stirring to allow the asparagus to cook a bit with the heat of the risotto. In the last 4 minutes, grate 1-2 oz of pecorino romano cheese (or parmigianno reggiano), and add it in at the last minute, stirring to combine into extra cheesy deliciousness. 

Step 4: Warm the jam 

For spreadability, it is easier if you warm the jam. This can be done in a pan, or a microwave. 

Step 5: Plate

On a bias, slice the duck into 1/4 to 1/2 inch thick slices. Spoon a generous helping of jam, onto which you can lay the slices of duck. 

Beside it, spoon out a generous helping of risotto. 

Enjoy, ideally with a peppery Zinfandel, or a Syrah.