Risotto with duck fillet and ratatouille

A luxurious combination of creamy risotto, succulent duck fillet, and vibrant ratatouille, this dish is a true harmony of flavors. The risotto provides a smooth, buttery base, while the duck fillet, perfectly seared, adds deep umami richness. Complemented by the Mediterranean touch of ratatouille, bursting with slow-cooked vegetables, this dish is an elegant fusion of French and Italian traditions—ideal for a cozy yet sophisticated dinner.

Risotto with duck fillet and ratatouille

Difficulty Level: Medium

Calories: 700

Cooking Time: 60 min

Ingredients:

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

Instructions:

Risotto

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.

Vegetable ratatouille:

Cut all vegetables into big sticks and roast in oil until half cooked with adding sugar, vinegar and thyme.

Grilled duck fillet:

Marinate duck fillet in salt, pepper, rosemary and balsamic vinegar.
Medium grill.

Serving:

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.

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