Lemon Risotto with Duck Breast
| Yield: | 2 Servings |
| Categories: |
| 1 | Whole duck breast; (about 3/4 pound) | |
| 1 | ts | Garlic; finely chopped |
| Salt and pepper | ||
| 1 | ts | Lemon juice |
| 1 | ts | Balsamic vinegar |
| 2 | tb | Olive oil |
| RISOTTO | ||
| 2/3 | c | Imported risotto rice such as Arborio |
| 3 | c | Chicken or vegetable broth |
| 1 | tb | Butter |
| 1 | tb | Olive oil |
| 1 1/2 | ts | Garlic; finely chopped |
| 2 | tb | Fresh sage leaves; sliced* |
| 1/4 | c | Flat leaf parsley; chopped |
| 2 | ts | Lemon peel; minced |
| 1/4 | c | Dry red wine |
| 1 | md | Zucchini; unpeeled, cut into 3/4" dice |
| 2 | ts | Lemon juice |
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