There are old-school people. They use paper and pen, can you imagine? No Internet, no electronic records. I suspect, they still print their travel photos and accurately stick them into an old album.
- Risotto
- 50 g Arborio rice
- 15 g butter
- 15 g onion
- 30 g white dry wine
- 15 g Parmesan
- 200 g chicken stock
- Salt
- Ground black pepper
- Vegetable ratatouille:
- 15 g courgettes
- 15 g egg-plants
- 20 g red bell pepper
- 10 g onion
- 5 g sugar
- 5 g vinegar
- 1 thyme branch
- Cherry tomato branch
- 10 g oil
- Grilled duck fillet:
- 150 g duck fillet with skin
- 1 rosemary brunch
- Salt
- Ground black pepper
- 10 g oil
- 10 g black balsamic vinegar
- Cut onion into small dices and brown.
- Add rice, stir, add wine and boil down a bit.
- Cook al dente on a small fire, constantly stirring.
- Season with salt and pepper.
- Cut all vegetables into big sticks and roast in oil until half cooked with adding sugar, vinegar and thyme.
- Marinate duck fillet in salt, pepper, rosemary and balsamic vinegar.
- Medium grill.
- Heap risotto on a plate and sprinkle with Parmesan.
- Heap ratatouille on a plate and put tomato cherry branch on top.
- Cut duck fillet into thin slides and put near risotto in a semicircle.
I’m on the contrary is a man of chaos. I usually scatter all paper notes, visiting cards and other things of material world all over the place. Of course, it really complicates my life.
The same thing happened with this recipe. Nikolay traditionally wrote this recipe on a paper. And I’ve lost it. Some time passed and he patiently wrote down this recipe again. On a piece of paper.
What do you think happened next? I lost it as well. Perhaps now, it’s in the same magic world, where those lonely socks from pairs and all other trifle things are.
But that’s not the point. I’ve won over a chaos man in me one day and started shooting all papers before losing them.
That’s why I’m presenting this tasty duck only from the third attempt.
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