Duck Breasts with Pancetta & Risotto

Serves 2


  • 2 duck breasts
  • 1 cup pinot noir
  • 1 cup risotto rice
  • 100-200g wild mushrooms
  • 1T mascarpone cheese
  • 2 strips pancetta
  • 2T olive oil
  • orange vincotto
  • 2 cloves garlic finely chopped
  • 1 small onion finely chopped
  • 2-3 cups chicken stock
  • parmesan cheese


  1. Score the duck breast in a frying pan skin side down until golden brown, then turn over and cook in the oven until cooked but still pink in the middle, then rest.
  1. Sweat off the onions and garlic, then add rice.  
  2. On a low heat add the Pinot Noir and wild mushrooms.  Once most the liquid has reduced ladle the chicken stock in gradually letting the liquid evaporate through the cooking process.
To Serve:


  1. Place Pancetta under the grill to crisp slightly.  
  2. Fold mascarpone into hot risotto and place portion in the centre of plate.
  3. Put crispy Pancetta on top of risotto, and then duck breast on the top.  Finish with a shaving of parmesan cheese and a small drizzle of orange vincotto.