This recipe will show you how to make an Asian-style risotto that is bursting with flavor. It is a blend of creaminess and spice. To top it all off, you will also learn how to make a Salt-Dried Duck Breast that has a crisp skin and a wonderful savory flavor that harmonizes with the flavors from the risotto.
Asian Risotto With Salt Dry Duck Breast
TIME: 45 min
SERVING: 2 People
- 0.9 lb Dry duck breast
- 1 tsp Salt
- 0.5 cup Dried red finger chili (seedless)
- 1 Tbsp Salt
- 1.5 Tbsp Lemongrass, chopped
- 0.5 Tbsp Galangal, chopped
- 1 tsp Kaffir lime zest, chopped
- 3 Tbsp Shallot, chopped
- 3 Tbsp Garlic, chopped
- 1 Tbsp Cilantro root, chopped
- 2 tsp Shrimp paste
- 2 Tbsp Onion, Chopped
- 1 Tbsp Thai red curry paste
- 2 cup Stock (chicken)
- 2 Tbsp Coconut cream
- 2 Tbsp Parmesan Cheese, Grated
- 2 Tbsp Butter
- 1 Pinch Salt
- 2 Tbsp Cooking oil
- 1 cup Japanese rice
Prepare dry duck breast: Clean the duck breast, then lightly score the skin in a crisscross pattern, all the way down but not through the meat. Sprinkle the skin side with salt, gently rub a few times, marinate in refrigerator uncovered overnight. The salt will extract moisture from the skin. Thus the skin will be very crispy when cooked.
Starting from a cold pan, place the marinated duck breast skin side down in the pan, slowly sear the duck over low heat until the skin is very crispy and dark golden brown. Flip it over continue cooking until it’s done. (The center is pink). Remove from pan.
Let it rest for about 7 minutes. Then slice and serve.
Prepare Thai Red Curry Paste: Using a scissor, cut the dried chilies and remove the seeds. Then soak in water at room temperature for at least 10 minutes. Then drain. While waiting, chop the rest of the ingredients.
The secrets for making a smooth curry paste are mincing all ingredients before grinding and adding the ingredients in a particular order, the ingredient that hardest to grind goes in first ). So we'll start with salt, then galangal,lemongrass, cilantro root, and dried chili. Grind until it becomes a rough paste (salt will help to grind). Then add kafﬁr lime zest, garlic, shallot, shrimp paste. Continue grind until a rough paste is formed.
In another frying pan, add vegetable oil and curry past, saute for about 2 minutes, then add rice and stir several time.
Then add chicken broth, cook until the rice are 80% done. Finish with coconut milk, Parmesan cheese and butter.
Place the risotto on a big plate, then put the sliced duck on top of the risotto. Top with microgreens.
The quantity of the stock is just a guide (cook the risotto until the rice is tender and it has a creamy consistency). And you don't need to add too much oil to fry the duck, there is already enough fat on the duck.