Winner of the 2009 Hottest Chef Contest® - Student Division
Ingredients
Weight
Measure
Duck breasts with skin, whole, 6 oz.
12 ea.
Garlic cloves, fine dice
8 ea.
Red onion, 1/4" dice
2 ea.
Canned corn
24 oz.
Chicken stock
120 oz.
Short grain rice
6 cups
Lager beer
72 oz.
Cilantro, fresh, chopped
1 cup
Sour cream
24 oz.
TABASCO® brand Chipotle Pepper Sauce
12 oz.
Pepper Jack cheese, grated
12 oz.
Salt and pepper
to taste
Method
1
Score fat layer on duck breasts. Heat large round pan over medium heat and preheat oven to 300°F. Place duck breasts in pan skin-side down; cook 8 minutes or until crisp. Flip duck breasts and sear in rendered fat, remove from heat onto oven tray and place in 300°F oven.
2
Remove all but 1 cup duck fat from pan, add garlic and sauté until aromatic. Add diced onions and corn kernels; sauté until onions are translucent.
3
Heat chicken stock in a separate pot to a simmer. Add rice; cook until slightly browned. Add beer; cook, stirring constantly, until all of the liquid is absorbed. Add chicken stock 3 cups at a time, stirring constantly until all of the liquid is absorbed before adding more stock. Before adding the last of the stock, add chopped cilantro, saving some for garnish.
4
Mix sour cream with TABASCO® Chipotle Pepper Sauce.
5
When all the stock has been absorbed, remove risotto from heat and duck breasts from the oven.
6
Mix sour cream mixture and grated cheese into risotto, saving 1/4 cup sour cream mixture for garnish.
7
Plate with duck breast cut lengthwise and fanned atop risotto. Garnish with chopped cilantro and chipotle sour cream.
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