Rub duck fillets with 1 tsp of sesame oil and 1 tsp of olive oil. Sprinkle with sea salt and roast in a pre-heated oven 160 degrees.
Dice onions and garlic in a saucepan and fry them off in butter and oil until soft and translucent.
Add the rice and fold through the mixture, coating the rice for a couple of minutes.
Slowly add 500mls of chicken stock and let it slowly hydrate the rice.
When absorbed, slowly incorporate the rest of the stock, stirring constantly and simmer until al dente.
Fold through mushrooms and add the Warrigal greens. Remove duck from oven and rest.
Cover the saucepan and let the risotto simmer for a further 5 minutes, adding stock if required.
Slice duck fillet ready to lay onto risotto.
Serve risotto in a bowl with the sliced roasted duck across it. Garnish and serve with crusty bread.
About Warrigal greens: Botany Bay spinach, warrigal greens are native to Australia and New Zealand. They are a sprawling plant around 50cm high, and trailing around 1-2 metres long. Growing along the waterways and in the sand near beaches, they have triangular, fleshy leaves and small pale yellow flowers from September to February.
Pro tip: Ask your local grocery or supermarket fresh manager in advance if Warrigal greens can be sourced.
- 2 Duck breasts (skin on)
- 2 Garlic cloves
- 1 Lge White onion
- 1 cup Sliced mushrooms
- 50g Butter
- 50 mls Olive oil
- 2 cups Arborio rice
- 100mls Rice wine vinegar
- 100mls White wine
- 1 ltr Chicken stock
- 2 tsp Sesame oil
- 1/2 cup Shredded and washed Warrigal greens
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