Chinese duck breast served with cream spinach, capsicum risotto and asparagus spear

120gm Chinese duck breast fillet
Salt/pepper
1 tbsp Olive oil
1 tsp Spiced seasoning

Cream spinach
80gm Fresh spinach
1tspGarlic chop
Salt/pepper
1 tbsp Olive oil
1 tbsp Cream
1 tsp Parmesan cheese

Capsicum risotto
100gm Risotto rice
50gm Roasted capsicum
1 tsp shallot
250ml ++ Chicken stock
Salt/pepper
2 tbsp Heavy cream
40 gm Asparagus

Procedure of duck breast.
Trimmed and cut the excess fat, then cut the across the fat then season with salt, pepper, olive oil and spice seasoning.
In a heavy black pan seared the skin until crisp then other side till tender and pink inside the meat.

Procedure cream spinach.
In a sauce pan sautéed garlic in olive oil till translucent, add the fresh spinach chop season with salt & pepper to finished add heavy cream and parmesan cheese.

Procedure of capsicum risotto.
In a hot sauce pan add olive oil and shallot till soft add the roasted capsicum un skin then add the risotto rice stir until the rice coat by the flavored of capsicum, then add the chicken stock stir until the rice is tender or aldente.
To finished the risotto add heavy cream and parmesan cheese to taste salt and pepper.