Arborio Rice with Thin Baked Breast of Duck in a Tangerine Peanuts Curry Sauce

by Alessandro Dirienzo
(San Diego, California USA)

Well as a 100% Italian/Sicilian man, I Discovered and built this recipe in Italy few years ago when I was visiting my family in Sicily.

One day I was cooking for them and they bring to me a fresh tangerine (mandarino). The challenge said me: "How can I make a dish with this flavored fruit?"

So, this is how I built and made this fabulous recipe, that gives me lot of satisfaction along my clients and my family.

INGREDIENTS: x 4 pp

• 4 breast of duck
• 4 tea cup of arborio rice
• 10 unit of fresh tangerine
• Italian liquor grappa
• 2 coffee spoons of Indian curry (not to spiced)
• 4 coffee spoon of unsalted butter
• 6 coffee spoon of crunch corn flower
• 1/2 bag of fresh basil
• 2 full sliced (julienne) red onions
• 2 spoons of canola olive oil
• 1 gallon of meat stock
• 2 spoons of Parmesan cheese
• 2 unit of Japanese onions( cut them into cubes)
• 2 cups of baked peanuts
• salt
• pepper

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PREPARATION:

The Breast Duck

• Put the breast of duck in a glass form filled with Italian liquor grappa, and let marinated for 6 hours in a fridge.

• Slice and put them in a oven baked sheet for 8 minutes to 350.f for 4 minutes each side (reserve).

The Sauce

• In small pot melt the 3 spoons of butter with the Indian curry, cook medium heat till the sauce become brown. Bring over the fresh tangerine juice, salt and pepper to taste, and let cook till the sauce become a demi glacι (reserve).

The Corn Flower

• In a sautι pan, cut 1 unit of red onions julienne style, cook medium heat till become caramelized. Bring over the flower corn and mix strongly, in the same time bring over the basil, and the peanuts, mix and cook all ingredients well for 10 minutes (reserve).

The Rice

• In a large pan bring over 2 spoons of canola olive oil, and 1 unit of red onions julienne style, and cook medium heat till the onions become gold.

• Bring over the rice and mix till all become brown, start putting over the meat stock any time the rice becomes dry. Few minute after the rice been ready add the sliced breast of duck, the parmesan, the leftover butter and the Japanese onions, mix all ingredients well until be incorporated, about 3 minutes (reserve).

Assemblage

• In a large plate in the middle with a round cutters forms, fill 1/4 with the corn flower first. Add on top the rice with the duck to the end of the cutters forms, assemble all around the sauce and serve hot.

Enjoy!
Alessandro