Porchini (Boletus edulis) Risotto with Duckbreast and Porchini Pear Sauce

Ingredients

Duckbreast and Porchini (Boletus edulis)Pearsauce

• 2 pears: pealed and sliced inhalves and with the core removed
• 20 grams of dried porchini (Boletus edulis) mushrooms
• 15 Cl of dry white wine
• 2 - 3 twigs of fresh Rosmary
• 50 Cl of vegetable stock
• 3 Duckbreasts at room temperature or cook sousvide at 56 degrees Celcius for 2 hours and 5 mins on the skin side and 1 min on the other side.
• Salt and Pepper to taste

Preparation of the Duck

1On the skinside of the duckbreast ensure no feather are left. Gently cross across the skinside that you have a cross pattern on the skin side.

2Rub the duckbreast with pepper, salt and rosmary when you have time leave this to marinade for 2 - 3 hours.Then fry in a pan with out any fat fry the skin side down gently for 7 - 10 minutes. Pour the fat from the pan in a seperate container.

3In an oven with 75 degrees celcius put the duckbreast on a Pan/baking tray for 45 minutes with the skin side up

4After 20 minutes fy the pear halves for 20 minutes in the duckfat in the oven

Preparation of the Porchinisauce

1Soak the porchini mushrooms in luke warm vegetable stock for 30 minutes

2In the duckfat fry the prochini mushrooms (remove as mush liquid as you want) and rosemary. Once fried and the white wine and reduce. No add the pear halves and cook by low heat

Rissotto Time

Ingredients

• 45 grams of dry porchini mushrooms
• 1 large unions finely chopped
• 125 grams of butter (unsalted)
• 600 grams of Risotto rice (Arborio or Vialone)
• 80 Cl Chickenstock
• 80 Cl veal stock or vegetable stock
• 40 Cl dry white wine
• 150 grams of shredded parmesan cheese ideally 18 - 24 months old

Preparation

1Soak the porchini mushrooms in luke warm vegetable stock for 30 minutes. Keep the vegetable stock after the soaking!. Gently slice and dice the mushrooms to moderate sized pieces

2Melt the butter and slowly glace the diced onion for 5 minutes. Add the mushrooms, wait 1 minute and add the rice and glaze everything for 5 minutes.

3Add the white wine and wait until the rice has obsorbed the white wine. Slowly stirring the rice. !!This is important gently stirring the rice!!

4Add half of both stocks and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 30 depending on the rice you use.  minutes and the rice should have a light bite.

5Gently stir in the shaven or shredded parmensan cheese.