Andy's Culinary Book: Risotto with Bulgarian duck breast and pan fried duck liver with crispy salad and marinated apples in Sauvignon blanc wine
Culinary topics attract every day thousands of readers who are interested in savouring different tastes, get to know various cuisines and very often prepare themselves what they have read about.
Today our Executive Chef Andrey Stoilov presents to your attention Risotto with Bulgarian duck breast and pan fried duck liver with crispy salad and marinated apples in Sauvignon blanc wine.
How to make this mouth-watering dish in several easy steps:
Cut 10 g Charlotte Onions and fry with olive oil.
Add 90 g Risotto Rice and roast for several minutes.
Mix with 200 ml of Chicken Stock and boil for 15-17 minutes, then add 20 g of sliced Parmesan and 20 ml liquid Cream.
Boil 15 g Tomato, remove skin and cut in small pieces, add to risotto together with Salt, Pepper and Parsley just before serving.
Roast 150 g Bulgarian Duck Breast with little olive oil on each side for 3 minutes, put in the oven at 200 degrees for 3 minutes.
Roast 70 g Bulgarian Duck Liver for 1 minute on each side without any oil, saute in 10 g Butter just before taking it out.
Boil 100 g of cubed Apple in 50 ml of Sauvignon blanc for 5-6 minutes, decorate with Cherry Tomatoes & Rucola and serve.
Good appetite and we are looking forward to hear your comments and feedback from preparing this wonderful dish on your own!