Recently I was asked to try a few Maille products and create an original recipe featuring at least one of them. I had always associated Maille mainly with mustard, which I don’t use often, so it was a pleasant surprise to discover their aged balsamic vinegar and, most excitingly, hazelnut oil. I’d heard about hazelnut oil before and was keen to experiment with it in a savoury dish rather than only in baking.
Hazelnut oil has a subtly sweet, nutty character that doesn’t overpower a dish, so I wanted to pair it with a meat that complements that sweetness. I find oils work wonderfully in risottos—each spoonful can reveal a different burst of flavour, and hazelnut oil adds a delicate, aromatic finish.
| Serves | 2-3 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Lunch, Main Dish, Starter |
| Misc | Child Friendly, Gourmet, Serve Hot |
INGREDIENTS
- 2 duck breasts
- 1 tablespoon vegetable oil (or duck fat)
- 1 small onion, finely chopped
- 150g risotto rice (Arborio or similar)
- 700ml vegetable stock (reserve extra water if needed)
- Salt and pepper, to taste
- 50g hazelnuts, chopped into small pieces
- 1 tablespoon hazelnut oil
- Rocket, to garnish
DIRECTIONS
| 1. | |
| Preheat the oven to 200°C. Place the duck breasts on a tray and cook for 10–12 minutes. I remove the skin before cooking, but if you prefer the skin, sear it in a frying pan first and then finish in the oven. | |
| 2. | |
| Remove the duck from the oven and let it rest for 10 minutes. Once rested, chop into bite-sized pieces. | |
| 3. | |
| Heat the vegetable oil (or any reserved fat from cooking the duck) in a large saucepan over medium-low heat. | |
| 4. | |
| Add the chopped onion and soften gently for about 2 minutes until translucent and tender. | |
| 5. | |
| Stir in the rice so it’s coated with the oil and onion. Pour in about 100ml of the vegetable stock immediately to prevent the rice from sticking. | |
| 6. | |
| Cook the risotto over a low heat, adding more stock in small splashes as it is absorbed. Continue this process until the rice is cooked but still has a slight bite. If the rice needs more liquid, add up to 50ml of hot water—total cooking time for the rice should be around 18–20 minutes depending on the variety. | |
| 7. | |
| Stir in the chopped hazelnuts and cook for another 2 minutes so they soften slightly but retain some crunch. | |
| 8. | |
| Fold the chopped duck into the risotto and season with salt and pepper to taste. Warm through gently so the duck heats without drying out. | |
| 9. | |
| Serve the risotto immediately, drizzling a little hazelnut oil over each portion to enhance the aroma and flavor. I like to add a few extra drops around the edges for presentation. | |
| 10. | |
| Garnish with fresh rocket and enjoy—this pairs nicely with a chilled drink of your choice. | |