with Sweet Pea Risotto
by Andrea Alden
Grill the duck
- 2 duck breasts, brought to room temperature
- and patted dry
- 1 tsp. garlic powder
- salt and pepper to taste
Sweet Pea Risotto
- 1½ cups rice, preferably arborio
- 4 cups chicken stock
- ½ small onion, chopped
- 3 tbsp. butter
- 1 cup frozen peas
- 1/2 cup grated parmesan cheese
- dash of parsley
- salt to taste
Wipe your grids down with oil. Preheat grill to high on one side. Or use your infrared for this. But you still want the grill preheated to 450°F.
Pat the duck breasts dry with paper towel. Score the skin of the breast in a diamond pattern. Massage the salt, pepper, and garlic into them.
Add the peas, and about ½ a cup of stock to the rice. Stir until fully soaked up by the rice. Repeat until the rice is tender. Once tender, stir in the parmesan cheese.
Meanwhile sear the duck breasts, meat side down for a minute or two if you are using a regular grill. For infrared, only about 45 seconds. Flip the breasts and sear the skin side.
Turn your grill down, if you only have one burner, or if you have more than one burner, turn off all but one burner and move the duck breasts to the “off” side of the grill, skin side down. Cook for 10 minutes over indirect heat. Flip the breasts again and cook for another 4 minutes. It is okay to have the duck a little pink in the middle.
Remove the breasts from the grill, cover with tinfoil and let stand for 5 minutes.
Slice the duck and serve atop a bed of risotto.
Serve with wine
Consider making extra...
It is most delicious
Thank goodness I doubled the recipe. This BBQ Duck with Sweet Pea Risotto was delicious and I enjoyed eating the leftovers for a couple of days afterward. This recipe is delightful, fancy, and a great way to learn how to make risotto. The strong flavor of the duck matches the light and subtle flavor of the risotto. What do you think of the unique flavor of duck?