Wild Duck Breast with Wild Mushroom Risotto
by The Parklands Hotel
- Approx 0.5 litres stock (chicken or vegetable as appropriate)
- 1 knob of butter
- 2 tablespoons olive oil
- 1 large shallot or 2 smaller shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 200 g risotto rice
- 1 glass of dry white wine
- Sea salt and freshly ground black pepper
- 35 g butter
- 50 g freshly grated Parmesan cheese
- 2 breast of wild duck
- A good handful of wild mushrooms of your choice
Heat the stock and in a separate pan heat the olive oil and butter. Add the shallots and garlic and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the white wine and keep stirring.
Once the white wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock and keep stirring allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water.
Add the butter and Parmesan. Stir well. Then add the mushrooms, stirring through then place a lid on the pan and allow to sit for 2 minutes.
Season your duck with salt and pepper. Heat oil in a pan until almost smoking then add the seasoned breast. Cook the duck until nicely colored then repeat on the other side. Remove pan from the heat and cover completely with foil. This will continue cooking the duck while you compile the dish.
White Chocolate and Bramble Cheesecake with Pecan Crumb
- 125 g Philadelphia cheese
- 65 g white chocolate
- 100 ml double cream
- 75 ml bramble puree (100 g fresh brambles 100 g icing sugar)
- 100 g pecan nuts
- 100 g caster sugar
- 50 ml water
Melt the chocolate slowly over a Bain Marie slowly while slowly whipping the cream. Fold the cream cheese into the melted chocolate then add the whipped cream and 50 g of the bramble puree. Mix all together and portion into two chef's rings or something similar. Put into the fridge to set for at least an hour.
Place the pecans, sugar and water into a small pan as so the water just covers the pecans. Cook until it becomes a syrup then remove and stir with a metal spoon to coat the pecans.. Scatter them onto a large flat tray to harden then blitz.
Make a bed of the nuts on a plate. Remove cheesecake from the mould and sit on top of the pecans. Garnish the plate with the remaining puree and pecans.