Carrot risotto with duck breast and tarragon

Preparation

1. Lightly degrease all around the duck breast, remove the fillet and check the fat without cutting the meat. Let the duck breast temper for about 15 minutes.
2. Season the duck breast, start cooking on the fat side in a cold pan, turn over when the skin is golden and crispy, add a knob of butter, a nice coloration. About 5 minutes.
3. Once well colored on each side. Set aside.
4. Finish cooking for 5 to 8 minutes. For pink cooking, the temperature should be 150°F (65°C) and for rare magret, stop cooking at 130°F (55°C).
5. Sauté the mushrooms in a nice foaming butter, add the asparagus and set aside.
6. In a saucepan, put oil, butter, onion, garlic, thyme and sweat over medium heat.
7. Add the rice and pearl it well, the rice will become a little transparent. When it reaches this point, add the white wine and let it reduce to dryness. Then add the hot chicken broth. (Do the same as the white wine, go cup by cup, let it reduce to dry or almost dry before adding the other cup). The whole thing will take about 20 minutes.
8. The rice should still be a bit Al dente and the consistency should not be too dry or too wet. When the consistency is right, add the parmesan, the asparagus, the sautéed and hot mushrooms, half of the carrot purée bag. If you want, you can add a tablespoon of butter and mix it all together. Add salt and pepper to taste.
9. Finish cooking the duck breast in the oven for 5 to 8 minutes. For pink cooking, the temperature should be 150°F (65°C) and for rare, stop cooking at 130°F (55°C).
10. Let the meat rest for about 10 minutes covered with aluminum foil or a bowl to keep it warm. Cut in 2 and serve
11. Raise the plate and enjoy!