INGREDIENTS:6 duck breasts, skin scored
6 duck confit risotto cakes (recipe follows)
as needed, Plum-Sangiovese reduction, warm (recipe follows)
2 plums, sliced
10 oz. watercress
as needed, extra virgin olive oil
as needed, salt and pepper
Duck Confit-Herb Risotto Cakes:
3 cups cooked risotto made with confit of 2 duck legs
3 Tbsp. chopped mixed herbs (sage, thyme, basil, rosemary, parsley
Using a 2 ½ inch ring mold, form into 6 cakes.
Plum-Sangiovese Reduction:
3 plums, diced
2 shallots, diced
2 cups Sangiovese
1 cup brown duck or veal stock DIRECTIONS:In large saute pan over medium heat, place the well-seasoned duck breasts skin-side down. Cook until fat is competely rendered and skin is crisp, about 5 minutes. Turn breasts and cook another 1-2 minutes for medium rare. Remove to warmed plate. Reserve duck fat. Cook risotto cakes in duck fat over medium high heat until crispy, 2-3 minutes per side. Toss plums with watercress and olive oil and season to taste.
In hot dry saucepan, add all plums and shallots. Cook until shallots are tender and plums begin to break down. Add wine and scrape brown bits from bottom of pan. Turn heat to medium and reduce wine by ½. Add stock and bring to a simmer. Skim any scum and press through a chinois.SERVINGS:6 servingsFrom:Executive chef Drue Kennedy, Vivere, Chicago
