Grilled Duck Breast with Saffron Risotto and Honey-Glazed Carrots

Ingredients:

For the Duck Breast:

2 duck breasts (skin on)

Salt and pepper to taste

1 teaspoon olive oil

For the Saffron Risotto:

1 1/2 cups Arborio rice

4 cups chicken broth (warmed)

1/2 teaspoon saffron threads

1 small onion (finely chopped)

2 tablespoons butter

1/2 cup grated Parmesan cheese

Salt and pepper to taste

For the Honey-Glazed Carrots:

4 large carrots (peeled and cut into sticks)

2 tablespoons honey

1 tablespoon olive oil

Salt and pepper to taste

Fresh thyme (for garnish)

Instructions:

Prepare the Duck Breast:

Score the skin of the duck breasts in a criss-cross pattern. Season both sides with salt and pepper.

Heat a grill pan over medium heat and add olive oil.

Place the duck breasts skin-side down and grill for 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes or until the duck reaches your preferred doneness (medium rare is ideal).

Let the duck rest for 5 minutes before slicing.

Cook the Saffron Risotto:

In a small bowl, soak the saffron threads in a few tablespoons of warm broth.

In a large pan, melt butter and sauté the chopped onion until softened.

Add the Arborio rice and stir for 1-2 minutes until the rice is slightly toasted.

Gradually add the warmed chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed. Continue adding broth until the rice is creamy and fully cooked (about 18-20 minutes).

Stir in the saffron-infused broth and grated Parmesan cheese. Season with salt and pepper to taste.

Prepare the Honey-Glazed Carrots:

Preheat the oven to 400°F (200°C).

Toss the carrot sticks with honey, olive oil, salt, and pepper.

Spread the carrots on a baking sheet and roast for 20-25 minutes until tender and caramelized, turning halfway through.

Garnish with fresh thyme.

Assemble the Dish:

Slice the grilled duck breast and serve over a generous portion of saffron risotto.

Arrange the honey-glazed carrots on the side, and garnish with fresh thyme for extra flavor.

Notes:

For