This recipe was created using Wagner Vineyards Cabernet Franc by Tony R's Executive Chef Al Farnham.
Combine rice with water (as rice packaging directs), and butter (optional) a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 20 minutes.
Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork.
Heat a non-stick pan with olive oil for the duck. Also turn on your oven to 500°. While the pan is heating pat the duck breast dry with a paper towel. Score lightly into the skin. Season with salt and pepper.
When the pan is warm place the duck into the pan skin side down. When you start to see a brown edge to the skin of the duck (3-4 minutes) flip the duck over and continue to sear for about 3 minutes. Then place into the pre heated (500°) oven for 7-9 more minutes
In a small pot or pan, pour 3 cups of Cabernet Franc over medium high heat. Remove the stems from the figs and cut into quarters, add them to the Cabernet Franc with the balsamic glaze and a pinch of salt and let reduce until thick.
In a sauté pan put 3 tablespoons of olive oil and heat. Once the oil is hot add the mushrooms, salt, and pepper. Sauté for about 3 minutes until golden brown.
Add minced garlic and shallots/onion. Stir together for a few minutes. You should start to see a dark color to the bottom of your pan. Use the cooking sherry to glaze the pan. Next add your chicken stock and let simmer for about 3 minutes. (If you don’t want to use sherry, you can use the chicken stock.)
Add your pre cooked risotto from earlier to the pan of mushrooms and stir.
Plate and serve with a glass of Wagner Cabernet Franc.
-Tony Rs executive chef Al Farnham