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Gastronomy

Risoto con Pato / Cilantro Risoto with Duck Magret

Average

Kindly offered to our readers by Chef Daniel Estrada

Ingredients:

1 duck breast

100 grs. arborio rice

100 grs. cilantro

50 ml. duck broth

100 grs. spinach

10 grs. peas

10 grs. carrots

10 grs. corn

10 grs. red bell pepper

20 ml. olive oil

5 grs. garlic

Salsa:

150 grs. onions

10 grs. minced hot Peruvian chili (rocoto)

10 ml. lime juice

Salt and pepper

Preparation:

Add salt and pepper to the duck breast and cook skin-side down until fat cooks out. Lightly sear the other side, do not over cook. In another frying pan, cook garlic until golden in a little olive oil, add the blended cilantro and spinach, the arborio rice and continue cooking like a risotto. When the rice is ready, add the cooked corn and peas, as well as the red bell pepper and finally, the duck broth. Cut the duck breast in thin strips and, in a bowl, prepare salsa criolla, mixing the julienne onions, minced hot Peruvian chili and the carrot in thin strips with the lime juice and olive oil. To serve, place the risotto first, add the duck strips and finally, the salsa criolla.

Story:

This dish is inspired in our classic Arroz con Pato (Rice and Duck), respecting the roots of the flavors but giving them a different touch, for the palate as well as the sight.