Preparation: |
| 1) |
On a clean cutting board place the duck breasts skin side down and carefully cut off the excess skin and discard. Turn the breast onto the flesh and with tip of your knife score the skin.
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| 2) |
Season the breast and let rest until ready to cook.
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| 3) |
Remove the muscle from the scallops (it's the small piece of denser flesh on the side of the muscle.) Season with salt and pepper. |
| 4) |
Using a pair or kitchen scissors cut the bottom of the lobster tail lengthwise to remove the shell.
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| 5) |
Slice the tail into ¼" medallions. Season with salt and pepper.
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| 6) |
Preheat oven to 350°.
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| 7) |
Heat remaining chicken stock. Preheat to medium sauté pans over medium high heat.
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| 8) |
In one of the sauté pans place the duck breasts skin side down. As the breast begins to sear the fat will be rendered.
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| 9) |
Let the breasts stay on the skin side for at least 5 minutes (if you desire the skin a little crisper let it sit a little longer).
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| 10) |
Turn the breasts onto their flesh side and let sear for at least 1-2 minutes. Remove the pan and let rest.
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| 11) |
If the duck is not cooked enough it can be place in the oven for a few minute to bring it to the desired temperature when you are ready to serve.
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| 12) |
Drain the excess fat from the pan and place back on the stove over medium high heat.
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| 13) |
In the other sauté pan add 1 ounce of oil (if the pan begins to smoke remove it from the heat) add the mushrooms and let them sweat.
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| 14) |
Add the risotto to the mushroom and then add a ladle full of hot stock into the pan and reduce heat to medium.
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| 15) |
Continue to add stock until risotto reaches a creamy consistency.
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| 16) |
Remove risotto from the heat until ready to serve.
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| 17) |
In the duck sauté pan add 1½ ounces oil and place the scallops in the pan one at a time.
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| 18) |
Let the scallops caramelize on each side. (approximately 2 minutes per side)
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| 19) |
When you have turned the scallops add the lobster medallions and sear each side for one minute. If desired the lobster medallions can be seared longer but this could lead to a tough texture.
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| 20) |
Place risotto back on medium heat and add 4 ounces of stock to bring it back up to temperature. Add parmesan cheese and season.
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| 21) |
On your serving plate place a small mound of risotto in the center and alternate the scallops and the lobster medallions around the plate.
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| 22) |
If desired the duck can be sliced in ¼ inch strips on a bias and dress on top of the risotto.
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| 23) |
Drizzle the pesto across the plate and serve.
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| 24) |
Enjoy!!!
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NOTE: To help coordinate the timing of this meal the duck, scallops and lobster can be par cooked to rare - medium rare and then finished in the oven when you are ready to serve. Since the scallops and lobster are smaller, they can be quickly flashed in a 350o oven. (30 seconds to 1 minute).
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