Kimchi risotto with crispy goose breast

Total time 4 hrs

1 h preparation time

3 hrs cooking time

Creamy rice meets tender goose with an Asian twist: this kimchi risotto with Kikkoman Kimchi Chili Sauce makes an impact, served with goose breast glazed to a crisp with Kikkoman Teriyaki Glaze.

Ingredients

10 portion(s)

For the goose breast:

3 ½ kg

goose breast (approx. 5 pieces), with bones

Salt

200 g

carrots, roughly chopped

135 g

onions, roughly chopped

200 g

celery, roughly chopped

30 ml

vegetable oil

100 ml

Kikkoman Teriyaki Glaze

500 ml

water

For the risotto:

60 ml

vegetable oil

225 g

shallots, finely dice

500 g

Chinese cabbage

500 g

risotto rice

300 ml

white wine

1 ½ litre

chicken stock

100 g

Kikkoman Spicy Chili Sauce for Kimchi

200 g

butter, in flakes

200 g

Parmesan, freshly grated

In addition:

10 g

coriander, leaves picked

100 g

leek (green part only)

Allergens:

Soy, gluten, milk, fish, celery, sulphites

Total weight per portion:

360

Weight per ingredient:

Risotto approx. 250 g
Meat approx. 100 g
Coriander approx. 5 g
Leek approx. 5 g

Preparation

Step 1

For the goose breast, preheat the oven to approx. 160°C (fan). Score the skin of the goose breasts with a sharp knife. Heat the oil in a roasting tin and sear the meat over a medium heat for 5–6 minutes.

Step 2

Remove the goose breasts and season lightly with salt. Add the vegetables to the roasting tin, sauté for 2–3 minutes and deglaze with the water. Place the goose breasts skin-side up on top of the vegetables, cover with a lid and roast in the oven for 1 hour. Remove the lid and cook uncovered for a further hour until cooked through.

Step 3

Remove the meat from the bones and brush with Kikkoman Teriyaki Glaze. Briefly heat under a salamander or in the oven.

Step 4

For the risotto, finely dice the stalk of the Chinese cabbage and cut the leaves into large pieces. Heat half the oil in a saucepan over a medium heat. Sauté the shallots and diced cabbage for 2–3 minutes, then stir in the rice and cook for another 2–3 minutes. Deglaze with the white wine and add the chicken stock. Simmer gently for approx. 25 minutes, stirring occasionally.

Step 5

To finish, stir in the Kikkoman Kimchi Chili Sauce, butter and Parmesan.

Step 6

Fry the cabbage leaves in a separate pan with the remaining oil for 2–3 minutes, then fold into the risotto just before serving.

Step 7

Wash the leek and coriander and leave to drain. Tear the coriander roughly. Cut the leek into fine strips and place in cold water so it curls.

Step 8

Spoon the risotto onto plates. Slice the goose breast and serve on top of the risotto with the coriander and leek.

Tip:

You can also pre-cook the goose breast and reheat it in portions under the salamander with a little added stock.

Recipe-ID: F1098

Recipe as PDF