Duck Ragout with Merlot Risotto

Prepare: Preheat stove to 60 °C, preheat plate and platter.

Duck breasts: Remove fat layer and score crosswise.

Cut meat into 3 cm cubes. Heat fat layer in a pan until 1 tbsp. liquid fat has formed, remove fat piece. Roast meat in portions for three minutes, remove, reduce temperature, season with salt and crushed pink pepper, keep warm.

Dab the drippings with kitchen roll, add the game stock and red wine, dissolve the drippings, bring to the boil, reduce to about half the boil, strain and return to the pan. Add the plucked currants to the meat shortly before serving, just until hot Merlot Risotto: Heat the butter in a frying pan, sauté the onion and garlic, add the risotto rice, stirring until soft and translucent. Add half of the wine, cook completely, add the rest, also cook completely.

Add vegetable broth, hot, stirring frequently, a little at a time so that the long-grain rice is always just covered with liquid.

Simmer until long grain rice is creamy and al dente (about 20 min). Season with salt and cayenne pepper as needed, bring to the table with the duck ragout.

Can be prepared: The roasted meat can be kept warm in the stove at 60 °C for up to thirty min. Before serving, just heat the meat and currants in the sauce.

Our tip: Use your favorite red wine for cooking!

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