Roasted duck breast with gastrique sauce, risotto, saute asparagus, lady's finger and oyster mushroom

1. Duck Breast
2. Risotto Rice
3. Asparagus
4. Lady's Finger
5. Oyster Mushroom
6. Orange
7. Onion
8. Cheese
9. Butter

Making Process

1. Cut duck breast, marinate with salt and pepper. Set inside chiller.
2. Chop asparagus, mushroom and lady's finger. Put some olive oil into a pan, put the vegetables into the pan when is prepare. Saute for 2 mins, put some seasoning.
3. Cook the duck breast. First, pan fry the skin side of the duck breast, until golden brown colour, then fry the other side to get the colour. After that put into a baking pan, put some herbs and then roasted inside the oven for 15 mins or until the duck is cooked.
4. Cooking the risotto. Saute the onion with olive oil, then add in risotto rice to fry for 1 mins, add in white wine vinegar and cook until almost evaporate, then add in stock to just cover the rice. Keep on stirring it, when the rice absorb the stock add in more stock. Continue until the risotto cooked. After the rice cook, stir in butter, cheese and seasoning to finish it.
5. Last prepare the gastrique sauce. Make the caramel, then add in vinegar, orange jus and stock. Let it reduce until sauce consistency. Season it.
6. Arrange it on a plate, serve.