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Duck with Beetroot and Fennel Risotto with a Crispy Egg

Duck with Beetroot and Fennel Risotto with a Crispy Egg
This risotto recipe is not the easiest, but it is well worth your time and effort.

The beetroot and fennel risotto have been expertly paired with duck and topped with a crispy egg. We’ll have another plate, please.

This risotto recipe pairs beetroot and fennel with duck and a crispy egg

Duck with Beetroot and Fennel Risotto with a Crispy Egg

3shares Share0 Tweet1 Share0 Print2 Email0This risotto recipe is not the easiest, but it is well worth your time and… Food and Wine Duck with Beetroot and Fennel Risotto with a Crispy Egg European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 free-range duck breasts
  • For the risotto
  • 90g butter
  • 1 large onion, diced
  • 1 baby fennel bulb, sliced
  • 500g Arborio rice
  • 150ml white wine
  • 200ml beetroot juice
  • 1.5 chicken or vegetable stock
  • 150ml Klein River Grana or Parmesan
  • For the horseradish cream
  • 1 tbsp horseradish sauce
  • ½ cup sour cream
  • salt and pepper
  • For the crispy egg yolk
  • 4 egg yolks
  • 1 egg whisked
  • plain flour and breadcrumbs
  • oil for frying
  • For the orange soy sauce
  • juice of 6 oranges
  • 50ml soy sauce
  • 3 star anise
  • 100ml honey
  • For the vegetables (optional)
  • 1 large bunch spinach
  • 4 baby carrot
  • 1 sweet potato, julienned
  • 1 parsnip, julienned

Instructions

  1. For the risotto, fry the onion in half the butter until soft, then add the fennel and fry for a further 45 seconds.
  2. Add the rice and stir until all the grains are coated in butter.
  3. Add the wine and when it has been absorbed, add the beetroot juice and ladles of warm stock. Stir continuously until all the liquid has been absorbed.
  4. Mix in the cheese.
  5. To make the horseradish cream, mix all the ingredients together and set aside.
  6. For the crispy egg yolk, carefully dip each egg yolk into flour, then the whisked egg, then the breadcrumbs.
  7. Fry in oil until golden brown.
  8. Place all ingredients for the orange soy sauce into a saucepan and reduce to a syrupy consistency.
  9. Blanch the spinach and carrots and refresh in ice-cold water. Fry the sweet potato and parsnip till golden brown and season with salt.
  10. Score and season the duck breasts and place in a medium hot frying pan, skin side down. Keep tipping the fat out of the pan until
    the skin is golden brown and crispy. Place duck breast in preheated oven at 180°C for 7 minutes. Take the breast out and let rest in a warm place for 5 minutes before carving on the bias.
  11. To assemble dish, plate risotto and top with horseradish cream and egg yolk. Place spinach on the side and sit the duck on top. Scatter carrots around the plate, drizzle sauce and garnish with
    crispy sweet potato and parsnip.

Wine suggestion: Bouchard Finlayson Galpin Peak Pinot NoirMeet chef Jonathan Davies of Manor House

Chef Jonathan Davies joined the team at Manor House in March 2018 and has been at the helm of their restaurant ever since.  He takes inspiration from the produce of the Overberg and serves up mouthwatering meals. Feel like a treat? Then try his Moerkoffie Stout Mousse Recipe.

Manor House

The restaurant is open for breakfast lunch and dinner on Thursdays, Fridays and Saturdays and for breakfast and lunch on Sundays.

The restaurant can be found on the Stanford Valley Guest Farm on the R326

+27 (0) 72 198 0862; [email protected]

Recipes supplied and approved by chef.

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