NITV's new cooking series On Country Kitchen mixes Indigenous culture, Western Australian produce and mouth-watering recipes.
2 Duck breasts (skin on)
2 Garlic cloves
1 Lge White onion
1 cup Sliced mushrooms
50 mls Olive oil
2 cups Arborio rice
100mls Rice wine vinegar
100mls White wine
1 ltr Chicken stock
2 tsp Sesame oil
1/2 cup Shredded and washed Warrigal greens
Bowl - mixing
Glass Bowls (ingredients)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Rub duck fillets with 1 tsp of sesame oil and 1 tsp of olive oil. Sprinkle with sea salt and roast in a pre heated oven 160 degrees.
- Dice onions and garlic in a saucepan and fry them off in butter and oil until soft and translucent.
- Add the rice and fold through the mixture, coating the rice for a couple of minutes.
- Slowly add 500mls of chicken stock and let it slowly hydrate the rice. When absorbed, slowly incorporate the rest of the stock, stirring constantly and simmer until al dente.
- Fold through mushrooms and add the Warrigal greens. Remove duck from oven and rest.
- Cover the saucepan and let the risotto simmer for a further 5 minutes, adding stock if required.
- Slice duck fillet ready to lay onto risotto.
- Serve risotto in a bowl with the sliced roasted duck across it. Garnish and serve with crusty bread.