 |
|
|
|
|
 |
Cains Finest Lager with Seared Goosnargh Duck Breast with Thai Red Curry Risotto
|
 Serves 4 - 6
One Duck Breast (trimmed) per person
1 Red Pepper Diced
4 Spring Onions Chopped
1tbsp Shallots chopped
2 tbsp of chopped coriander
4oz Butter
4tbsp Sweet Chilli Sauce
1 pint Chicken or Vegetable Stock
2 tsp Thai Red Curry Paste
150g Grated Parmesan
300g (10oz) Arborio Rice
1 Tin Coconut Milk
Olive Oil
Salt & Pepper
6 leaves thinly sliced cabbage (optional)
In a large saucepan melt the butter, add Thai red curry paste and stir well. Then add and sweat off the shallots for about 5 minutes without colouring.
Add the rice on a low heat until all the butter has been absorbed and the rice is translucent, keeping the rice moving at all times to avoid sticking.
Gradually add warm stock a ladle at a time ensuring that the rice has absorbed the liquid. Continue adding the stock until most of it has been absorbed.
Continue stirring and cook on a low heat until the rice is cooked al dente, this takes about 15 – 20 mins
Remember not to stir too vigorously as to break down the grains of rice.
To finish off the rice fold in the remaining ingredients – spring onions, pepper, coriander, parmesan and sweet chilli sauce.
Finally add the coconut milk to give a rich authentic Thai flavour Check consistency, add a little more stock if required if rice becomes too thick
In a shallow frying pan on a low heat place the seasoned duck breasts, fat/skin side down Cook for approximately 10 – 15 minutes until the fat has been rendered & crispy.
Turn over and cook for a further 5 minutes, then rest Slice the duck breast then serve
Optional Fry the cabbage in oil at approximately 180oC for 1 minute until crispy, remove and drain on kitchen paper.
Season with salt and sugar. Garnish with duck breast
The recipe can be adapted and is ideal with chicken, white fish or seafood or served on its own.
Menu by:
60 Hope Street, Liverpool Bookings 0151 707 6060
|
|
|
|
|
|
|
|
|
|
|
|
|
