Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, protein and fiber in grams for the ingredient listed. This dish has about 27 grams of carbohydrates, 31 grams of protein and 2 grams of fiber per serving.
4 duck breasts, trimmed of excess fat (C=0g) (P=104g)
4 tablespoons unsalted butter (C=0g)
2 large shallots, peeled and diced fine (C=2g)
2 tablespoons fresh ginger root (C=2g)
1/2 cup Violone Nano or Arborio rice (C=68g) (P=8g) (F=4g)
1 1/2 cups of vegetable stock, hot (C=12g) (P=2g)
Sea salt (C=0g)
Freshly ground black pepper (C=1g)
1 1/2 cups of diced pumpkin or butternut squash, blanched al dente (C=14g) (P=4g) (F=4g) (Trimmings may be added to vegetable stock)
1 tablespoon fresh rosemary, chopped coarse (C=1g)
1/2 cup steamed & frothy skim milk (C=8g)(P=4g)
1/4 cup finely grated Regiano Parmegrano Parmesan cheese (C=1g) (P=8g)
1/2 cup micro greens or herbs for garnish (C=1g)
Preheat the oven to 400 degrees.
To brown duck breasts: While you prepare your ingredients, heat a nonstick skillet over low heat, add the seasoned duck breasts, skin-side down cooking until browned and fat rendered, about 15 minutes. Remove from heat and reserve.
To make the risotto: In a large saucepan, heat 2 tablespoons of the butter over medium-high heat. Add shallots and ginger, cooking for 4 minutes. Add rice and cook until warm to the back of the hand, about 3 minutes. Add 1/2 cup of the hot stock and bring to a simmer stirring frequently. Add salt to your taste. Cook the rice until the liquid has reduced to coat the rice, about 6 minutes. Add about 1/2 cup of the stock and allow to reduce to coat the rice, about 3 or 4 minutes each time. Repeat adding small amounts of the hot stock until the rice becomes quite creamy yet still al dente (firm to the bite) and all the liquid is about used. Add the last of the stock and diced pumpkin, cooking until creamy and thickened. Adjust the seasoning with salt and pepper to your taste. Remove from heat. Add the remaining butter and chopped rosemary, stirring to combine. Spoon immediately into warm rimmed soup bowls or plates.
While risotto cooks: Once the risotto is started, return the skillet to the burner over high heat. Add the duck and transfer to the lower rack of the oven to finish cooking, about 5 to 8 minutes depending on size. Remove from oven and transfer the duck to a plate, allowing to rest 3 minutes before slicing.
With a very sharp, thin knife cut the duck into thin slices width-wise or against the grain. Lay the sliced duck artistically stacked in the center of the risotto.
To make Parmesan froth: Combine the steamed milk and the 1/4 cup of Regiano Parmesan cheese, frothing with a hand blender.
To serve: Spoon the froth around the edges of the risotto. Mound the micro herbs atop the duck. Serve immediately.
Makes 4 servings.
Per serving: 465 calories; 25 g fat (12 g saturated fat; 48 percent calories from fat); 27 g carbohydrates; 177 mg cholesterol; 648 mg sodium; 31 g protein; 1 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake restaurant in Detroit and Palm Desert, Calif. You can reach him online at email@example.com.