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Roasted Duck with Gooseberry and Pea Risotto
Roasted Duck with Gooseberry and Pea Risotto

Roasted Duck with Gooseberry and Pea Risotto
A savory roasted duck paired with a creamy risotto featuring seasonal gooseberries and peas.
Roasted Duck with Gooseberry and Pea Risotto

This meal provides a rich source of protein from the duck and a balanced intake of carbohydrates from the risotto, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 100
    g
     gooseberries
  • 50
    g
     peas
  • 150
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Roasted Duck with Gooseberry and Pea Risotto
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. Heat a pan over medium heat and sear the duck breasts skin-side down until golden brown.
  4. Transfer the duck to the oven and roast for 15 minutes.
  5. In a separate pan, heat olive oil and butter over medium heat.
  6. Add chopped onion and garlic, sauté until translucent.
  7. Stir in arborio rice and cook for 2 minutes.
  8. Gradually add chicken stock, stirring continuously until absorbed.
  9. Mix in peas and gooseberries, cook until rice is creamy and tender.
  10. Stir in parmesan cheese and season with salt and pepper.
  11. Slice the roasted duck and serve over the risotto.
Nutrition Per Serving 1200 g Per 100g
Energy 1382 kcal 115 kcal
Protein 80 g 6.7 g
Fibre 8 g 0.7 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 120 g 10.0 g
Fat 80 g 6.7 g
  • 2
    item
     duck breast
  • 100
    g
     gooseberries
  • 50
    g
     peas
  • 150
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breasts and season with salt and pepper.

Heat a pan over medium heat and sear the duck breasts skin-side down until golden brown.

Transfer the duck to the oven and roast for 15 minutes.

In a separate pan, heat olive oil and butter over medium heat.

Add chopped onion and garlic, sauté until translucent.

Stir in arborio rice and cook for 2 minutes.

Gradually add chicken stock, stirring continuously until absorbed.

Mix in peas and gooseberries, cook until rice is creamy and tender.

Stir in parmesan cheese and season with salt and pepper.

Slice the roasted duck and serve over the risotto.

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