Proceedings
Risotto: Pour some walnut oil into the frying pan, heat it up and add some finely chopped onion and brown it, add the rice and a dash of white wine, add some stock and cook the rice until it is half cooked and then remove from the heat. Take a frying pan with butter, melt it and add walnuts for a short time (be careful not to burn the walnuts as they become bitter) and then remove from the heat.
Duck breast: make cuts with a knife on the fatty surface of the breast. Pour some olive oil into a frying pan and when the oil is hot, add the duck breast. Let it sear well on both sides. Season with salt and pepper. Remove the fatty oil from the frying pan and pour in some Lagrein red wine. Add a piece of garlic, a sprig of thyme and some meat stock. Simmer until the breast is nice and pink. Remove from the pan and bind the sauce. Return the breast to the pan to reheat. Finish cooking the risotto, add a knob of butter and some Parmesan cheese, and add the walnuts to the risotto. Serve the risotto on a flat plate and place the slices of duck breast on top, which are seasoned with the prepared sauce. Serve with a sprig of thyme.
