Risotto with duck

• 3 duck breasts with skin
• 300 gr risotto rice
• 1 garlic glove
• 1 onion
• 1 tbsp turmeric
• 9 dl vegetable stock
• 90gr parmesan cheese
• 60gr butter
• BBQ rub
• salt
• black pepper

Dutch oven accessory
Oil can
Spatula

Heat your Tiger Fire plancha BBQ with a hot and cooler zone.

Place the dutch oven accessory on the BBQ to pre-heat the dutch oven.

Remove the duck breast from the refrigerator. Rub it on both sides with your favorite BBQ rub (or just salt and pepper). Let the rub do its work for 30 minutes.

Cut the onion brunoise and the garlic to a paste.

Add some butter to the dutch oven. Next add the onion and garlic and let it simmer. Then add the risotto rice and the turmeric to cook for a few minutes. Then add the vegetable stock until the rice is completely covered with the stock. Keep sturing!

In the meantime, sear the duck breasts on both sides until a crust is formed. Then remove the duck breasts to the cooler zone of the BBQ and let it cook to an internal temperature of 56 degrees Celsius. Take the duck breast off the BBQ and let it rest for 10 minutes under some tin foil.

Keep an eye on the risotto. Add some extra stock so it doesn’t cook dry and repeat this until the risotto is fully cooked.

To finish, add the parmesan cheese and some pieces of butter to make it creamy. Add salt and pepper to taste.

Serve the risotto on a deep plate and place some slices of duck on top. Finish with some fresh grinded black pepper.

Risotto is such a versatile dish that you can create your own version easily. For example, remove the turmeric in the recipe but add another herb or add some extra vegetables like mushrooms. There are so many options!