Roasted Duck Breast with Hazelnut and Fregola Risotto

Roasted Duck Breast with Hazelnut and Fregola Risotto
Staff Writer
Roasted Duck Breast with Hazelnut and Fregola Risotto
The National Bar & Dining Rooms
Roasted Duck Breast with Hazelnut and Fregola Risotto

Looking to impress some dinner guests? Look no further than this recipe. Who can resist a perfectly cooked duck breast with a fruity gastrique? It's a feast for the senses, and although there are a few different components involved, they each come together with ease.

See all hazelnut recipes.

5
Servings
747
Calories Per Serving
Deliver Ingredients

Ingredients

For the sweet potato purée

  • large sweet potato, peeled and diced
  • 2  Cups  heavy cream
  • 1  Tablespoon  unsalted butter
  • 1/4  Cup  Frangelico hazelnut liqueur
  • Salt and pepper, to taste
  • 1  Teaspoon  hazelnut oil

For the risotto

  • 3  Cups  chicken stock
  • Salt, to taste
  • 1  Cup  fregola sarda pasta
  • 1  Teaspoon  unsalted butter
  • 1  Tablespoon  grated Parmesan
  • 2  Tablespoons  chopped hazelnuts, toasted
  • 1  Tablespoon  hazelnut oil

For the grilled endive

  • pieces endive, halved
  • 1  Tablespoon  canola oil
  • 2  Tablespoons  unsalted butter
  • 1  Teaspoon  sherry vinegar
  • Salt and pepper, to taste

For the gastrique

  • quart pomegranate juice
  • 1  Cup  Frangelico hazelnut liqueur

For the duck breast

  • medium-sized duck breasts
  • Salt and pepper, to taste

Directions

For the sweet potato purée

Place the cut sweet potato and heavy cream in a saucepot and bring to a simmer. Cook the sweet potatoes until they are tender and drain. Reserve the cream.

Place the sweet potatoes in a blender and purée on high speed along with the butter, Frangelico, and a touch of the cream from the cooking process. Purée until smooth. Pass the purée through a fine-meshed sieve. Season with salt and pepper, to taste, and the hazelnut oil. 

For the risotto

Place the chicken stock in a pot, season with salt, to taste, and bring to a boil over high heat. Then, add the fregola and cook until tender. Drain and stir in the butter, cheese, hazelnuts, and hazelnut oil.

For the grilled endive

Preheat a gas grill over medium heat, or prepare a charcoal grill.

Place the endive in a medium-sized sauté pan over medium-high heat with the canola oil and butter. When the endive has colored, turn and repeat. Continue to cook the endive until almost tender. Then, add the sherry vinegar and remove from the heat. To finish the endive, place on the grill and cook until tender. 

For the gastrique

In a saucepot, reduce the pomegranate juice over high heat by ¾. Then, add the Frangelico and reduce for about 1 more minute.  

For the duck breast

Preheat the oven to 300 degrees.

Trim the duck breasts of fat, but make sure to leave a little around the edges since the skin will shrink as it cooks. Lightly score the skin in a crisscross pattern using a sharp knife, making sure not to penetrate all the way through to the flesh. (If you remove too much fat or score the skin down to the flesh, the meat will dry out.)

Season the duck breast with salt and pepper, to taste, and place skin side down in a sauté pan large enough to accommodate the breasts without crowding over medium-low heat. Cook the breast slowly to render off the fat, about 5 minutes.

Turn the duck breast over and cook over high heat for 1 minute, then place in the oven. Cook the duck until it has reached an internal temperature of 132 degrees. Remove from the oven, let the duck rest, then slice, and serve with the sweet potato purée, risotto, grilled endive, and gastrique. 

Nutritional Facts

Total Fat
36g
51%
Sugar
19g
21%
Saturated Fat
12g
50%
Cholesterol
61mg
20%
Carbohydrate, by difference
88g
68%
Protein
20g
43%
Vitamin A, RAE
150µg
21%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
177mg
18%
Choline, total
14mg
3%
Fiber, total dietary
6g
24%
Fluoride, F
2µg
0%
Folate, total
32µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
61mg
19%
Niacin
2mg
14%
Phosphorus, P
260mg
37%
Selenium, Se
5µg
9%
Sodium, Na
1726mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
131g
5%
Zinc, Zn
2mg
25%

Duck Breast Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Breast Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Breast Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.