Crispy Duck with Roasted Pear and Leek Risotto

Ingredients:

10g flaked almonds

1 handful of fresh dill

1 duck breast

1 leek

1 lemon

1 pear

20g rocket

1 vegetable stock cube

40g almond yoghurt

80g arborio rice

Method:

1. Preheat the oven to fan 220C. Boil a kettle. Dissolve the stock cube in a jug with 350ml boiling water. Trim the leek and slice into 1cm half-moons. Heat a medium saucepan with 1/2 tsp oil, then cook the leek for 3-5 mins, until soft and golden. Add the rice and stir for 1 min, until coated. Add the stock by the ladle, stirring frequently and adding another ladle once the liquid has been absorbed.  This will take about 25-30 mins.

2. Halve the lemon. Roughly chop the dill. Peel the pear and cut into 8 wedges; remove the core.

3. Heat a medium pan on a medium-high heat. Add the duck, skin-side down, and cook for 4-5 mins until crispy. Add the pears to the pan and coat in the duck fat. Flip the duck and seal on the other side, then transfer everything to a lined baking tray (duck-skin-side up). Finish cooking in the oven for a further 8-10 mins. Allow the duck to rest before slicing.

4. Return the pan, with the remaining duck fat, to a medium heat. Cook the almonds for 2-3 mins, turning regularly, until golden. Remove and set aside.

5. When the rice is nearly cooked, stir in the yoghurt, a squeeze of lemon juice and half the dill. Mix and cook for 2 mins. Add a little more water if the rice becomes too dry. Season with sea salt and black pepper.

6. Just before serving, stir the rocket and pears into the risotto. Serve the risotto topped with the sliced duck and garnished with the almonds and remaining dill.