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.
Ingredients
Method
- 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.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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