heres another one you may enjoy, also Isa....nice recipes, I really need to brush up on my French.
Salt cured Duck breast with mango rissotto.
For the duck breast.
1 1/2 cups Kosher salt
2 qts water
4 whole duck breast, (skin on)
In a deep mixing bowl, combine the water and salt. Immerese the duck breast. Place a piece of plastic wrap over the bowl and weight it down with a plate. Make sure the breast is completly covered by the brine. Refrigeate for 6 hours
Pre heat oven to 400f
Remove duck from the water and pat dry, place a iron skillet over medium hight low heat, lay the duck breast skin side down, and cook until the skin is crisp and brown, about 10/15 minutes. Transfer to a sheet pan and bake for only 3 minuts. Reserve the pan you rendered the duck in to make the rissotto. Remove the duck from the oven, slice thinly on a bias, and keep warm until ready to serve.
Mango risotto
1 cup aborio rice
2 shallots, diced
1 clove of garlic, minced
1 T xvoo
1/4 cup white wine
1 cup chicken stock
1/2 # Grated parmesan cheese
1 sliced scallion
1 large mango, peeled, pitted and cut in a 1/4 inch dice.
I pickle my mango for this recipe in, salt, sugar, ginger and lemon grass simple syrup
In a 2 1/2 qt saucepan, add the olive oil and saute the scallions over medium heat until transulent, add the garlic and cook another minute. add your rice and stir to completly blossem the rice. Deglaze with the white wine, add 1 ladle of stock and continue stirring until the stock is completly absorbed. continue this until rice is tender and cooked through. remove from the heat and fold in the scallions, mangos and cheese...drizzle a little excellent xvoo in at this time also.
Arrange nicley on a "warm"plate, and fan the duck breast around the rice.
A nice white burgundy would go very well with this dish.