Recipe: Entree

• DUCK:
• Ingredients
• 6 duck breasts 
• 1 tsp Chinese five-spice powder
• Salt and pepper to taste
• olive oil for frying

Directions

1. Cut slashes through the skin and fat of each duck breast, making sure you don't cut into the flesh. Rub the duck breasts with the five spice and season well. Heat a little oil in a heavy frying pan and when it is really hot add the duck breasts skin-side down. Turn the heat down a little and fry for 8-10 minutes or until the skin is very crisp and brown and the fat has started to melt out from under the skin. Tip out any excess fat.
2. Turn the breasts over and add the star anise to the pan. Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid - you want them pink in the middle. Take the duck out and leave to rest for 5 minutes.

RISOTTO:

 

Ingredients

• 1 quart chicken stock
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, grated or chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 (10-ounce) box cooked frozen butternut squash
• Nutmeg, grated, to taste
• 2 tablespoons butter
• 7 or 8 leaves fresh sage, slivered
• 1 cup grated Parmigiano Reggiano

Directions

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

SAUCE:

Ingredients:

1 bottle of port wine

Directions

Drain residual fat from pan into a bowl. Place the pan back on the burner on high heat. After allowing the pan to heat up, add the port wine. With a wooden spoon, scrap the bottom of the pan to release fond. Allow liquid to reduce by half.