Saturday nights at home have their own understated charm, especially when the evening centers around cooking a meal that’s simple yet satisfying. This particular Saturday, the menu featured fungi risotto and duck magret, a combination that promised warmth and comfort without much fanfare.
The process for the risotto began in the usual manner: sautéing shallots until fragrant, then adding the arborio rice to toast slightly before deglazing with white wine. The art of making risotto is in the patience it requires, slowly adding broth and stirring regularly, allowing the rice to absorb the liquid and become creamy. This time, mushrooms were folded in towards the end, lending an earthy flavor to the dish.
Parallel to the risotto, the duck magret required attention. Scoring the fat and starting in a cold pan allowed for a slow rendering, aiming for a medium-rare finish. It’s a technique that highlights the duck’s rich flavor without overwhelming the senses.
Before these, a simple salad of kale, radish, and a bit of cheese dressed with balsamic vinegar offered a fresh contrast. It’s the kind of starter that prepares the palate for the more robust flavors to come.
The meal, while not elaborate, was a testament to finding pleasure in the routine of cooking. There’s a particular joy in turning basic ingredients into a dinner that feels a bit special, even on an otherwise ordinary Saturday night.
In the end, the satisfaction derived from this meal wasn’t just about the food. It was about the act of cooking, the process of creating something delicious and nourishing. It’s these quiet evenings, with a plate of homemade risotto and perfectly cooked duck, that remind us of the comfort and contentment to be found in the simple act of dining at home.
Fungi Risotto with Duck Magret
Ingredients
For the Risotto:
- 1 cup arborio rice
- 1 shallot finely chopped
- 2 tablespoons olive oil
- 1/2 cup white wine
- 3 cups vegetable broth warmed
- 1 cup mushrooms sliced
- Salt and pepper to taste
For the Duck Magret:
- 1 duck breast magret
- Salt and pepper to taste
For the Salad:
- 2 cups kale chopped
- 1/2 cup radish thinly sliced
- 1/4 cup cheese crumbled (use any cheese available)
- Balsamic vinegar for dressing
Instructions
Risotto:
- In a large pan over medium heat, sauté the shallot in olive oil until translucent.
- Add the arborio rice to the pan, stirring for a minute until the grains are well-coated and slightly toasted.
- Pour in the white wine and stir until it is almost completely absorbed.
- Begin adding the warmed vegetable broth, 1/2 cup at a time, stirring often. Wait until each addition is almost fully absorbed before adding the next.
- With the last addition of broth, add the sliced mushrooms. Season with salt and pepper. Continue to cook until the rice is creamy and mushrooms are tender.
- Taste and adjust seasoning as needed. Remove from heat.
Duck Magret:
- Score the skin of the duck breast in a diamond pattern, taking care not to cut into the meat.
- Season both sides with salt and pepper.
- Place the duck skin-side down in a cold non-stick pan. Turn the heat to medium.
- Cook until the fat has rendered and the skin is crisp, about 5-7 minutes. Then flip the duck and cook to your preferred doneness, about 5 minutes for medium-rare.
- Remove from the pan and let it rest for a few minutes before slicing.
Salad:
- Combine the kale, radish, and crumbled cheese in a salad bowl.
- Drizzle with balsamic vinegar and toss to combine.