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1
Heat oven to 400 degrees F. Place chicken broth in a medium pot and bring to a simmer over medium-high heat.
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2
Once simmering, reduce heat to low and cover to keep warm.
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3
Wipe mushrooms clean with damp paper towel and cut into 1/2-inch pieces.
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4
Pick thyme leaves.
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5
Peel shallot and mince.
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6
Halve orange.
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7
Rinse duck and pat dry with paper towels.
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8
In a shallow dish, whisk together soy sauce, honey, and juice of 1/2 orange.
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9
Season with salt and pepper.
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10
Using a sharp knife, score duck skin in a criss-cross pattern.
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11
Rub duck on both sides with salt and pepper.
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12
Place skin-side down in a medium ovenproof pan over medium heat.
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13
Cook until fat has rendered and skin is beginning to crisp, about 6 minutes.
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14
Remove duck from pan and carefully pour off excess fat.
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15
While duck sears, toss mushrooms with thyme and 1 tablespoon olive oil.
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16
Season with salt and pepper and arrange in a single layer.
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17
Place in oven and roast until tender, about 15 minutes.
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18
Return duck flesh-side down to pan over medium heat.
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19
Pour marinade over duck.
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20
Cook until bottom is golden, about 1 minute.
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21
Flip, then transfer pan to oven.
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22
Roast until medium-rare, 7 to 9 minutes.
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23
Remove from oven and transfer duck to a plate, reserving marinade in pan.
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24
Allow to rest for 5 minutes, then thinly slice crosswise.
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25
While mushrooms and duck roast, heat butter and 1/2 tablespoon olive oil in a large high-sided pan over medium-high heat.
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26
When butter is foamy, add shallot and cook until soft and translucent, about 3 minutes.
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27
Add rice to pan with shallot and stir to coat grains in butter and oil and toast rice, stirring, 2 to 3 minutes.
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28
Add red wine and cook, stirring, until almost absorbed, 1 to 2 minutes.
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29
Add chicken broth to pan with rice, increase heat to high, and bring to a boil over high heat.
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30
Then reduce heat to medium high and simmer, stirring occasionally, until rice is tender, about 25 minutes.
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31
Remove from heat and stir in Pecorino and mushrooms.
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32
Taste and add salt and pepper as needed.
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33
Divide risotto evenly between 2 plates.
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34
Top with duck, drizzle over marinade, and serve.
