Duck with Fig, Goat Cheese Risotto and Asparagus

Tonight's menu: Crispy roasted duck with Blistered Jalapeno & Fig glaze, served with risotto, goat cheese and asparagus. If your mouth is watering, you need to make this. Don't be intimidated! We make gourmet easy. 

2 lb duck breast, 1-pound each
salt and pepper to taste
1 jar Bellisari's Blistered Jalapeno & Fig Spread
2 tbsp olive oil 2 shallots diced (or 1 medium onion)
4 cloves garlic minced
1 cup Arborio Rice (or any other type of risotto that you prefer)
1/2 cup dry White Wine
2 1/2 cups Chicken Stock
1/2 cup Goat Cheese
2 tbsp Thai Basil chiffonade
1 Meyer Lemon juiced
1lb asparagus, ends trimmed


For the risotto

In a large skillet heat the olive oil over medium high heat. Add the shallot and saute until soft. Add the garlic and saute for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated, and toast it for about 90 seconds. Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed. Once the rice is just tender, add the Goat cheese and lemon juice and combine. Remove from heat and season with salt and pepper to taste and sprinkle with the Thai Basil.

For the duck

Pat dry the duck breasts with a paper towel. Score the duck skin with sharp knife, making sure to not cut into the flesh. Season the duck breasts on both sides with salt and pepper. Preheat the oven to 400˚F (200˚C). Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, generously coat the duck in Blistered Jalapeno & Fig and transfer the skillet to the oven. Roast for 4 minutes for medium-rare, or 6 minutes for medium. Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.

For the asparagus

You can keep it simple and steam the asparagus with salt and pepper. If you would like to add extra flavor, lightly steam the asparagus and then place it in the duck fat to crisp for a few minutes.