\n<\/div>\n

\nI regularly teach Thai cooking classes and it’s often that I end up with an extra spoonful or two of homemade green curry paste. I’ve been thinking about making a green curry risotto for a long time, because the flavors and textures blend perfectly, even though we’re not in anything traditional here, but completely delicious! For the duck, I really wanted to suggest this new cooking method that I think is great. I had seen it in a restaurant almost 3 years ago and put it in a corner of my mind. Here it is at last and it will allow you to obtain a very fine and visual cut grilled duck breast. <\/div>\n<\/div>\n

\n<\/div>\n

<\/a>Recipe for 4 people:<\/p>\n

<\/p>\n

25g of semi-salted butter<\/b><\/span><\/li>\n

2 tablespoons of neutral oil (tye colza)<\/b><\/span><\/li>\n

300g of risotto rice<\/b><\/span><\/li>\n

100ml of white wine<\/b><\/span><\/li>\n

1 liter of vegetable broth<\/b><\/span><\/li>\n

2 heaping teaspoons of green curry paste (for a homemade recipe it is HERE)<\/a><\/b><\/span><\/li>\n
100ml of coconut cream<\/b><\/span><\/li>\n
1 teaspoon of brown sugar<\/b><\/span><\/li>\n
a few leaves of Thai basil<\/b><\/span><\/li>\n
salt pepper<\/b><\/span><\/li>\n
2 duck breasts<\/b><\/span><\/li>\n<\/ul>\n\nBefore starting anything, place your two duck breasts in the freezer for at least 3 hours. You will see in the continuation of the recipe the reason of this setting to the big cold. <\/div>\n
\nFor this recipe, I used homemade green curry paste. I actually got some of it from a Thai cooking class I had just given. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nThe nice thing about homemade dough is that I can control the level of chili. I put three whole chilies out of the 18 in the dough. You can use a commercial dough, but it will be stronger and you will need to use less. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nFor the risotto: put the butter and oil in a large saucepan over low heat.<\/p>\n
\n <\/a><\/div>\n
\nPour in the rice and mix well.<\/p>\n
\n <\/a><\/div>\n
\nCook for 1 minute then pour in the white wine.<\/p>\n
\n <\/a><\/div>\n
\nStir from time to time. Pour in a little vegetable stock.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nAdd the green curry paste. I only use two teaspoons. But you are free to use more or less. It’s better to use a little, and add more at the end.<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAs soon as the broth is absorbed, add a little more, stirring each time.<\/p>\n
\n <\/a><\/div>\n
\nHalfway through the risotto, remove the duck breasts from the freezer. They are now hard, and you can cut them very thinly with a good knife.<\/p>\n
\n <\/a><\/div>\n
\nReconstitute the duck breast once cut.<\/p>\n
\n <\/a><\/div>\n
\nStick two wooden skewers into the duck breast to hold it firmly in place.<\/p>\n
\n <\/a><\/div>\n
\nWith only one spike, the duck breast will be able to turn around the axis, so two are needed.<\/p>\n
\n <\/a><\/div>\n
\nDo the same for the two breasts.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nWhen the risotto is almost done, heat a large frying pan over fairly high heat. Place the duck breasts on the fat side. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\nWhen all the broth has been drunk, pour in the sugar and coconut cream. Mix well. Salt to your taste. You can also salt with nuoc mam (fish sauce). <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\nYou can’t see it on the picture, but you can add a small bunch of finely chopped Thai basil to the risotto. A delight!<\/p>\n
\n <\/a><\/div>\n
\nWhen the duck breasts are well grilled, turn them over. Then let them cook for at least 2-3 minutes on the flesh side. Checking for doneness with this method is simple, just open between two slices. For my part, I like it almost rare or at least pink. Feel free to cook it more.<\/p>\n
\n <\/a><\/div>\n
\nIt’s so much easier when the duck is cooked, because you just serve it and it’s quite visual.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nServe the risotto on 4 plates. Place half a grilled duck breast and a little Thai basil on top. Enjoy without delay.<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\n<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"
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