Asian Risotto with Salt-Cured Roasted Duck Breast

Steps

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1. 1
   Score the duck breast skin lightly, piercing through to the flesh. Marinate with salt overnight so the salt extracts moisture from the skin, making it crispy and well-seasoned. Leave uncovered in the refrigerator.
   ≈0:22
2. 2
   Make the red curry paste: finely chop cilantro root, shallots, lemongrass, garlic, galangal, kaffir lime leaves, and dried chilies. Pound the chilies with salt first, then add other ingredients one at a time. Add shallots near the end because they have high water content, then finish with shrimp paste.
   ≈1:02
3. 3
   Start cooking the duck breast in a cold pan so the fat gradually melts and the skin becomes crispy while you prepare the risotto.
   ≈4:04
4. 4
   Make the risotto: sauté the curry paste for about 2 minutes, add Japanese rice and stir well, then add homemade chicken stock (traditionally white wine is added, but skip it here to preserve Thai flavors). Keep stirring to allow the rice to absorb the stock.
   ≈4:11
5. 5
   Remove the roasted duck. Continue stirring the risotto. Some restaurants cook rice to 50% doneness and finish cooking when plating, then add butter and cheese. Here, add coconut milk, salt, butter, and cheese to make the risotto creamy, spicy, and umami-rich.
   ≈5:14
6. 6
   Plate the risotto in the center, tap the bottom of the plate to stack the rice naturally. Top with the crispy duck breast and garnish with micro herbs.
   ≈6:27