Escarole Risotto With Duck Recipe

Name: Escarole Risotto With Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 cups chicken broth, homemade or low-sodium canned; 2 cups dry white wine; 3 teaspoons olive oil; 1 small onion, peeled and finely chopped; 2 large cloves garlic, peeled and minced; 1 1/2 cups Arborio rice; 8 cups chopped escarole; 1 teaspoon kosher salt, plus more to taste; Freshly ground pepper to taste; 2 boneless, skinless duck breasts, split

Servings: persons

1
Place chicken broth and wine in a medium-size saucepan and bring to a boil.
2
Reduce heat and keep at a simmer.
3
Heat 2 teaspoons of olive oil in a large, wide pot over medium heat.
4
Add onion and garlic and cook, stirring, until soft, about 3 minutes.
5
Add rice and stir for 1 minute.
6
Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed.
7
Continue adding broth 1/2 cup at a time and stirring until the rice is tender, about 50 minutes.
8
Stir in the escarole and cook for 2 minutes longer.
9
Season with 1 teaspoon salt and pepper.
10
Heat the remaining olive oil in a large nonstick skillet over medium-high heat.
11
Add the duck breast and cook until medium rare, about 3 minutes per side.
12
Cut on the diagonal into thin slices and season with salt and pepper to taste.
13
Divide the risotto among 4 shallow bowls and fan the duck slices over the top.
14
Serve immediately.

1007

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 1/2 cups chicken broth, homemade or low-sodium canned, 2 cups dry white wine, 3 teaspoons olive oil, 1 small onion, peeled and finely chopped, and more.

Yes, Escarole Risotto With Duck falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escarole Risotto With Duck

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions