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.

Duck with Beetroot and Fennel Risotto with a Crispy Egg RecipeThis risotto recipe from chef Jonathan Davies is a winner

Serves 4


  • 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


  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.

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

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