INGREDIENTS

INSTRUCTIONS

Prepare the duck. Place a sheet of aluminum foil over the broiler  pan,
then heat oven to broil. Cut the duck breast in half lengthwise;  pat
the pieces dry with paper towels and score each by cutting a  diamond
pattern lightly into the skin and fat. Transfer to a small  dish or
bowl. In a small bowl, combine the garlic, 1/4 teaspoon salt,  1/2
teaspoon pepper, lemon juice and balsamic; stirring constantly  with a
small whisk or fork, slowly pour in the olive oil. Pour this  mixture
over the duck breast pieces, making sure it coats all  surfaces. Set
aside. Prepare the risotto. Heat the broth in a  saucepan. Do not let
it boil. Melt butter with oil in a heavy  bottomed pan. When the butter
st casionally, until it is soft, 3 to 4  minutes. Add the garlic, 1
tablespoon each sage and parsley, the  minced lemon peel and the rice.
Stir until the grains are coated with  oil, then add the red wine.
Bring to a boil and reduce, stirring  occasionally, until the wine is
almost gone. Add 1/2 cup broth. Stir  almost constantly with a wooden
spoon and keep the broth at a gentle  simmer. Add more broth as the
liquid is absorbed, about 1/3 cup at a  time. The rice should not be
submerged in broth, nor should the pan  become dry. It will take 18 to
20 minutes to cook the rice to the al  dente stage (still slightly firm
in the center). Meanwhile, place the  diced zucchini in a bowl and toss
with the lemon juice. Set aside.  After risotto has cooked for 8
minutes, place the duck breasts under  the broiler, skin side up. Cook
for 4 minutes, turn them over and  cook for an additional 2 minutes, or
until just medium-rare. Transfer  to a cutting board and cover loosely
with foil. Spread the zucchini  on the foil-lined broiler pan and broil
until soft, 4 to 5 minutes,  stirring once or twice. (As al
alternative, the zucchini may be  steamed ahead and simply added to the
risotto without reheating.) As  the risotto approaches al dente, after
about 18 minutes, stir in the  zucchini and remaining sage and parsley.
Turn off the heat. Slice  each duck breast half crosswise into seven or
eight slices. Mound  risotto in the center of two warmed soup or dinner
plates and place  duck slices against the sides of the risotto.  *To
prepare sage, cut away stems, then roll leaves tightly, cigarette
fashion, and cut crosswise into narrow strips.  Suggested Wine: Hearty,
fruity zinfandel  Recipe by: : William Rice (Chicago Tribune Magazine
2/8/98)  Posted to MC-Recipe Digest by Carriej999@aol.com on Feb 8,
1998

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