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1. Prepare the duck. Place a sheet of aluminum foil over the broiler pan, then heat oven to broil. Cut the duck breast in half lengthwise; pat the pieces dry with paper towels and score each by cutting a diamond pattern lightly into the skin and fat. Transfer to a small dish or bowl. 2. In a small bowl, combine the garlic, 1/4 teaspoon salt, 1/2 teaspoon pepper, lemon juice and balsamic; stirring constantly with a small whisk or fork, slowly pour in the olive oil. Pour this mixture over the duck breast pieces, making sure it coats all surfaces. Set aside. 3. Prepare the risotto. Heat the broth in a saucepan. Do not let it boil. Melt butter with oil in a heavy bottomed pan. When the butter st casionally, until it is soft, 3 to 4 minutes. Add the garlic, 1 tablespoon each sage and parsley, the minced lemon peel and the rice. Stir until the grains are coated with oil, then add the red wine. Bring to a boil and reduce, stirring occasionally, until the wine is almost gone. 4. Add 1/2 cup broth. Stir almost constantly with a wooden spoon and keep the broth at a gentle simmer. Add more broth as the liquid is absorbed, about 1/3 cup at a time. The rice should not be submerged in broth, nor should the pan become dry. It will take 18 to 20 minutes to cook the rice to the al dente stage (still slightly firm in the center). 5. Meanwhile, place the diced zucchini in a bowl and toss with the lemon juice. Set aside. 6. After risotto has cooked for 8 minutes, place the duck breasts under the broiler, skin side up. Cook for 4 minutes, turn them over and cook for an additional 2 minutes, or until just medium-rare. Transfer to a cutting board and cover loosely with foil. 7. Spread the zucchini on the foil-lined broiler pan and broil until soft, 4 to 5 minutes, stirring once or twice. (As al alternative, the zucchini may be steamed ahead and simply added to the risotto without reheating.) 8. As the risotto approaches al dente, after about 18 minutes, stir in the zucchini and remaining sage and parsley. Turn off the heat. 9. Slice each duck breast half crosswise into seven or eight slices. Mound risotto in the center of two warmed soup or dinner plates and place duck slices against the sides of the risotto. *To prepare sage, cut away stems, then roll leaves tightly, cigarette fashion, and cut crosswise into narrow strips. Suggested Wine: Hearty, fruity zinfandel Recipe by: : William Rice (Chicago Tribune Magazine 2/8/98) Posted to MC-Recipe Digest by Carriej999@aol.com on Feb 8, 1998
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Anthonyeshore 9 months agoThe duck was fine but the risotto is very very bland. Swap the red wine for white and add a cup full in place of some of the stock and its pretty good. Also needs much more sage.