Crispy Skinned Duck Breast With Asparagus Risotto

• 4 Duck Breasts- score and season
• 400 gr Carnaroli rice
• 1 medium onion mince
• 4 cloves garlic mince
• 1 bunch of asparagus slice the stems, reserve the tips for garnish
• 5 or 6 saffron stigmas
• olive oil
• salt and pepper
• Handful of Grana Padano cheese
• 1.5 Cups white wine
• 1 Litre poultry stock may need a little more or less.
• Diced tomatoes and chives for garnish

1. Make diagonal slashes in the duck, salt and refrigerate.
2. Saute the onions and the garlic in a heavy bottomed pot that will be big enough for your risotto. Add the rice and stir to coat with oil.Using a few tablespoons of wine mix in the saffron put in a warm place. Add a little of the wine and some stock.Meanwhile put on a pot of well seasoned water to bleanch your asparagus. Continue adding stock and wine until the rice has reached the desired consistensy. When the rice is a a few minutes away from being done put on the pan for the duck. It should be more than large enough to hold all 4 breasts. I prefer a cast iron pan for this. Put the duck into the pan dry, there will be more than enough fat from the duck skin. Save this fat for cooking, there's nothing nicer!Turn over the breasts and place under the broiler. Blanch your asparagus and throw all of the stems straight into the risotto add the saffron "tea" and the cheese. Take the breasts out of the oven and rest them for 5 minutes not a second less. Make a mound of the risotto just off of the centre of the plate. Fan out the duck around 1 side scatter the tips of asaragus over the top and the tomatoes and chives around the other side.

breasts, carnaroli rice, onion, garlic, saffron stigmas, olive oil, salt, handful, white wine, poultry, tomatoes

Taken from www.epicurious.com/recipes/member/views/crispy-skinned-duck-breast-with-asparagus-risotto-1200498 (may not work)