Sake & Mushroom Risotto With Grapefruit Duck Breast

Sake & Mushroom Risotto With Grapefruit Duck Breast

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Try your hand at the Gekkeikan Master Cooking

Competition winner's main dish masterpiece!


150ml gekkeikan sake
2 duck breast fillets with skin on
140g risotto rice
60g shitake mushrooms, sliced into medium pieces
30g dried oyster, porchini and black trumpet mushrooms, soaked for twenty minutes in 200ml hot water, and sliced finely
½ fennel bulb, sliced finely
3 shallots, diced finely
juice of ½ lemon
½ red grapefruit, segmented into four pieces without pith or skin
4 cloves garlic, diced finely
2 bay leaves
1 chicken stock cube dissolved in 200ml hot water
1 romano cauliflower
2 tbsp grated parmesan
20g butter
1 tbsp rapeseed oil
pinch of salt and pepper

Så här gör du

  1. Risotto:
    1.    Melt butter into oil over a medium heat in a non-stick pan.
    2.    Add diced shallots and garlic and stir until gently softened. Then add bay leaves and thinly sliced fennel.
    3.    Cover and leave for 5 minutes.
    4.    Add the rice and stir for 5 minutes until translucent.
    5.    Pour in the sake. Cook on medium heat until the rice has absorbed the sake (approx. 5 minutes).
    6.    Add the rehydrated mushrooms and the mushroom liquor they have soaked in (being careful to avoid adding any of the grit sediment in the bottom).
    7.    Simmer for 5 minutes, then add the chicken stock in small amounts, allowing absorption.
    8.    Once all stock is in the pan, stir and cover until everything is absorbed, with a little moisture left (approx. 8 minutes). Add seasoning to taste.
    9.    Turn off the heat, and grate parmesan over the top of the risotto. Cover and leave (whilst preparing the duck and side dishes).
    10.    Before serving, stir the melted cheese into the risotto, adding the juice from half a lemon.

  2. Duck:
    1.    Dry the duck skin, score it and season.
    2.    Heat a pan to a medium-high heat, and place the duck into the dry pan, skin side down.
    3.    When the fat is released, add the grapefruit segments to the pan and fry for 1 minute each side, before carefully removing and setting aside.
    4.    Once the duck skin is crispy (approx. 5 minutes), turn the duck breasts over and add a splash of sake with a squeeze of grapefruit juice into the pan. This will create a fragrant steam to help cook the meat and keep its moisture locked in.
    5.    After approx. 4 minutes, remove the pan from the heat, and wrap the breasts in tin foil to rest for 5 minutes

  3. Side dish:
    1.    Cut the romano cauliflower into medium florets and lightly steam for 4 minutes.
    2.    Melt butter in a hot pan and add the steamed romano with the sliced shitake mushrooms.
    3.    Gently sauté for a few minutes until slightly golden on the edges, yet keeping a bite.

  4. To Serve:
    1.    Split the risotto across two plates.
    2.    Slice the duck breast and lay around the risotto. Drizzle with remaining sake juices from the pan.
    3.    Add the grapefruit segments and vegetables to the plate.
    4.    Enjoy the sweet and savoury kick, enhanced by the subtle sake lacing.