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Preheat oven to 400ºF (200ºC).
Trim breasts and score the skin side of the breasts in a crosshatch pattern with the point of a knife. Be careful not to pierce the flesh. Season magrets with salt and pepper. Heat a medium size skillet over medium heat for 1 minute. Place duck breasts, skin side down. Cook for approximately 8 minutes until skin is golden and crispy. Discard excess of fat from the skillet and turn breasts over. Immediately transfer the pan to the oven. Roast duck magret until medium rare, approximately 10 minutes. Remove magrets from the oven, set aside and keep warm.
Meanwhile heat oil in a saucepan over medium heat. Add onion and leek and cook until tender. Add rice and stir until rice is coated with oil. Add wine and orange peel and stir until liquid is completely absorbed.
Gradually start adding hot stock, a ladleful at a time, stirring until stock is absorbed. Wait until the stock is almost completely absorbed before adding the next ladleful. Continue adding stock and stirring until rice is al dente. This process with take 18 to 22 minutes approximately.
Remove from the heat and stir in butter. Correct seasonings. Serve immediately.
Cut duck breasts in slices and arrange on top of risotto. Garnish with orange sections.
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