Truffle Risotto

4 Tbsp. unsalted butter
1/2 cup shallots, minced
3/4 cup arborio rice
2 1/4 cups chicken stock, hot
1/4 cup dried figs, quartered
2 Tbsp. truffle oil
1/3 cup chopped hazelnuts
1/4 cup fresh grated parmesan cheese
** sea salt and freshly ground black pepper

Melt 3 Tbsp. butter in saucepan at medium heat. Add shallots. Cook 2 minutes. Add rice. Stir 1 minute. Add 1/2 cup hot chicken stock. Bring to boil. Reduce to simmer. Stir occasionally until liquid is absorbed. Repeat process with remaining chicken broth a little at a time. Do not overcook. Rice should be firm, al dente. Fold in remaining ingredients. Season to taste with sea salt and freshly ground black pepper.

Wilted Greens

2 Tbsp. extra virgin olive oil
1 tsp. garlic, chopped
2 cups packed arugula
2 cups packed spoon spinach
3 large red chard leaves
1/4 cup basil, chopped
** sea salt and freshly ground black pepper

Heat olive oil in large skillet. Add garlic. Cook without browning. Add arugula, spinach, chard and basil. Season to taste with sea salt and freshly ground black pepper. Cook 2 minutes until wilted.

Crispy Duck Rolls

4 mallard duck breasts, boneless, skinless
1 lb. lobe grade A foie gras, cut into 6 - 2 oz. slices
2 Tbsp. extra virgin olive oil
1 stick unsalted butter, clarified, melted
8 sheets feuille de brique
** sea salt and freshly ground black pepper

Season duck breasts with salt and pepper. Place 2 duck breasts on top of each other. Thickest part of one breast on top of the thinnest part of the other breast. Place 1 sheet of feuille de brique on dry surface. Generously brush with butter. Wrap duck breasts tightly in feuille de brique. Butter second sheet. Wrap duck breast again. Repeat process with two remaining breasts. Place duck breast rolls on plate. Brush tops with butter. Cover with plastic wrap. Refrigerate 2 hours. Wrap each roll with two additional sheets buttered feuille de brique. Refrigerate 1 hour. Slice each duck breast into 6 equal portions. Tie with butcher twine. Pour olive oil in skillet over medium-high heat. Sear duck rolls on all sides, including feuille de brique, to golden and medium rare. Remove from skillet. Remove butcher twine. Set aside. Degrease skillet. Return to heat. Season foie gras to taste with sea salt and freshly ground black pepper. Pan sear foie gras 1 minute per side to medium rare. Set aside. Degrease skillet.

Port Wine Reduction

1 Tbsp. shallots, chopped
1/2 cup port wine
1 Tbsp. old sherry vinegar
1/4 cup chicken stock
1/2 tsp. cornstarch, diluted in 1 Tbsp. water
1 tsp. butter
1 tsp. tarragon, chopped

Add shallots to degreased duck skillet. Cook without browning. Add port and sherry vinegar. Reduce by 2/3. Add chicken stock. Reduce by half. Whisk in enough cornstarch to thicken lightly. Incorporate butter. Season to taste with sea salt and freshly ground black pepper. Add tarragon.

Presentation

2 Tbsp. chopped toasted hazelnuts

Place truffle risotto in center of hot plate in four inch round. Top with two duck rolls. Place foie gras medallion astride duck rolls. Spoon port wine reduction around risotto. Garnish with wilted greens and hazelnuts.