Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

420 A.O.C. Wine Bar al fresco amalfi coast american flavors andaluca andrew carmellini andrew friedman animal appetizer appetizers apple apples arancello armagnac asian asian fried chicken aubergine australian gourmet traveller authentic babyback ribs bananas banoffe barbecue beef blood orange bloody mary bone marrow braise Branzino bread breakfast brine brunch budino buttered pecans butterscotch cabbage rolls cacao caciocavello cafe juanita cake canape capers cheese chef chef mcdang chicken chile chiles chilled soup chilli chimchurri china chinese chinese food chinese sausage Chorizo citrus city grocery cocktails Coconut Cold Appetizer connie green cook italy cookbook cooking with italian grandmothers crab cranberry sauce croxetti curry curry leaves cypress grove danny bowien david thompson dean fearing deborah snyder demi dessert dolci dorie greenspan doughnut duck duck egg duck fat dumplings easter eggplant Emeril Emeril Lagasse. Shuksan Every Grain of Rice feenies foie gras fonduta fontina frangipane fried fried chicken fried rice Fritters frozen dessert fuchsia dunlop gingerboy giorgio locatelli gluten free gnocchi goat cheese Gorgonzola Dolce gourmet traveller Grand Marnier greek green bean casserole Guinea Hen ham hawker holly smith Indian indonesian italian italian sausage italy Japanese eel jessica theroux john currence jon shook katie caldesi korean korean fried chicken la tur lamb laurent tourondel lever house limoncello lucques lucy lean made in america made in italy Made in Sicily malaysian marissa guggiana marmalade mascarpone matt molina meatballs Mexican mint mission chinese food mole mondeghini morels mozza mustard festival nancy silverton nettle nettles new york times noodles oaxaca olympic provisions oregon hazelnuts osso buco pad thai Paul Bertolli pear Peking Duck pierre herme pig ears pistachio pistachios pizza pork pork belly prawn primal cuts prosciutto quail quick ragu rain shadow meats recipe red wine ribs Rick Bayless risotto Rob Feenie rosemary Russia rusty nail sable cookies sage saltimboca sambal sang yoon sarah scott saver scalloped potatoes seafood semolina shrimp sichuan sichuan peppercorns sicily Skillet soft shell crab souffléd apple pancakes soup southwestern spicy Star Chefs steak stephan pyles Strawberries street food suckling pig sugo summer Sun dried tomatoes suzanne goin sweet potato sweetbreads szechwan Tacos tart Tartine Teage Ezard tease ezard tex-mex thai thai food the wild table toffee tomatillo tomato tomatoes Tongue Tres Leches Cake Trifle turkey unagi veal vegetarian Vini e Vecchi Sapori vinny dotolo vol au vent wasabi wayne johnson weed whiskey wontons xi'an zombie jesus
« Good Cabbage Rolls | Main | Spice-Braised Pork Belly, Cornmeal Waffle & Quail Egg »
Thursday
Apr072011

Risotto all'Amarone with Wild Duck Soffritto and Morlacco Fonduta

Ok, guys, don’t let the long name put you off. Basically, this is risotto made with a deep, fruity red wine, seared duck breast and a sharp fat-bomb sauce drizzled all around. A little bit of time involved for the setup, but it's well worth it. Amarone is probably my favorite wine, and this recipe was why I purchased the cookbook, "The Good Grape" by Bruno Barbieri. We made this for a friend’s birthday dinner and it was a hit.

Risotto all'Amarone with Wild Duck Soffritto and Morlacco Fonduta
 
Risotto
 
8 ½ oz (240g) Carnaroli Rice
4 cups (8 dl) chicken broth
½ cup (1 dl) Amarone
1 ¾ oz (50g) Parmigiano, grated
1 ¾ oz (50g) unsalted butter
Salt
 
Duck Soffritto
 
2 wild duck breasts
1 shallot
½ cup (1 dl) Amarone
¼ cup (.5 dl) chicken broth
Mixed herbs (bay leaf, sage, rosemary)
Freshly ground nutmeg
1 ¾ oz (50 g) unsalted butter
Salt, pepper
 
Morlacco Fonduta
 
7 oz (200 g) Morlacco del Grappa*
1 ½ cups (3 dl) whipping cream
Salt, pepper
 
Instructions:
 
1.       Duck Soffritto – Eviscerate the duck and flame to remove all traces of pinfeathers. (Note from Marc: I just bought Muscovy duck breasts at the butcher for this. I am way too much of a sissy to eviscerate a freakin’ duck.) Cut the breasts into bite-sized cubes and sauté them in the butter along with the thinly sliced shallots and the herbs. Deglaze with the amarone and allow it to evaporate completely before adding the chicken broth. Allow to reduce for 2 minutes and season with salt, pepper and nutmeg. Keep warm.
2.       Morlacco Fonduta – Bring the cream just to a boil in a medium saucepan. Remove from heat and add the Morlacco reduced to small pieces. Mix thoroughly with an immersion blender until the sauce is fluid and homogenous. Salt and pepper to taste.
3.       Risotto – Melt half the butter in a casserole over medium-high heat and add the rice. Stir to coat and toast the individual grains. Deglaze with the Amarone and allow it to evaporate completely before adding the simmering chicken broth, a ladle at a time, as the liquid is absorbed by the rice. When the risotto has completed cooking (16-18 minutes), remove from heat, salt if necessary and blend in the remaining butter and the grated Parmigiano.
4.       Presentation – Divide the risotto among four serving plates, top with the duck soffritto and nap with the Morlacco fonduta.
 
*Morlacco del Grappa is a cow’s milk cheese produced in the Veneto and Friuli regions with a firm texture and a few widely distributed “eyes”. Its delicate flavor carries just a tinge of bitterness providing good contrast to sweet and fruity notes. Marc’s Note: I was unable to find this cheese at the local Italian market, so opted instead for a firm white cow’s milk cheese with a tangy “bite” to it, from the same region. The cheese I picked up (at DeLaurenti, for those of you on my recipe distribution list who live in Seattle) was Piave Vecchio, from Veneto.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (1)

Duck Soffritto good and exotic dish! I would like to buy essays how to cook it right! I'm bad cooker)

January 13, 2012 | Unregistered CommenterDron

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>