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
  1. Cut onion into small dices and brown.
  2. Add rice, stir, add wine and boil down a bit.
  3. Cook al dente on a small fire, constantly stirring.
  4. Season with salt and pepper.
Vegetable ratatouille:
  1. Cut all vegetables into big sticks and roast in oil until half cooked with adding sugar, vinegar and thyme.
Grilled duck fillet:
  1. Marinate duck fillet in salt, pepper, rosemary and balsamic vinegar.
  2. Medium grill.
Serving:
  1. Heap risotto on a plate and sprinkle with Parmesan.
  2. Heap ratatouille on a plate and put tomato cherry branch on top.
  3. Cut duck fillet into thin slides and put near risotto in a semicircle.

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