Duck Breast with wild mushroom risotto

This week’s Mastercook was all about preparing duck breast with a risotto and a vegetable side. Sounds pretty easy, but the show producers had thought of a little mean twist: the contestants would have to prepare the final dish in pairs, but separately. So, one contestant would start the dish, and halfway through, the next contestant would take over and finish the dish off. Damn tough.

I was lucky enough to cook my version of this dish by myself! I’ve paired my duck breast with the woody flavours of a wild mushroom risotto and the lovely bitterness of chicory. Rounding it all off is a star anise-flavoured port sauce. Very lovely if I may say so myself!

If you want the recipe in Luxembourgish, you can find it here.

March 1, 2015