Gluten-Free French Dinner: Pan-Seared Duck Breast & Truffle-Infused Risotto with Asparagus, Roasted Butternut Squash, and Cranberry Sabayon

Allergens

Eggs, Soy (in vegetable broth), Duck

Ingredients

• 4 duck breasts (skin
• on)
• 1 cup Arborio rice
• 4 cups vegetable broth (gluten
• free)
• 1 lb fresh asparagus
• 2 lb butternut squash
• 1 cup cranberries (fresh or frozen)
• 3 tbsp white wine vinegar
• 6 egg yolks
• Salt and pepper to taste
• Olive oil
• Fresh thyme
• Truffle oil
• 1/2 cup grated Parmesan cheese (optional, gluten
• free)

Instructions

1. a. Prepare the duck breasts by scoring the skin and seasoning with salt and pepper. Sear in a pan with olive oil until golden brown and cooked to desired doneness. Rest and slice. b. Cook the Arborio rice in vegetable broth, stirring frequently, until creamy and tender. Add truffle oil and Parmesan cheese. c. Toss asparagus in olive oil and roast in oven. Slice butternut squash into thin rounds and roast separately. d. Make cranberry sabayon by whisking egg yolks with white wine vinegar until thickened, then folding in fresh or frozen cranberries. Warm gently without boiling.

Chef’s Insight

Use fresh, local ingredients for maximum flavor and seasonal appeal.

Notes

Serve with a crisp white wine, such as Chardonnay or Sauvignon Blanc. - For an added touch, serve on fine dinnerware and garnish with fresh herbs.