Duck Breast with Thyme, Barley Risotto, Glazed Carrots
Duck Breast with Thyme, Barley Risotto, Glazed Carrots, and Red Wine Sauce
www.posiv.cz ǀ 141
STYLE
Ingredients for 4 servings:
Duck Breast:
4 duck breasts, salt, pepper, 4 sprigs of
thyme, 2 cloves of garlic, a drizzle of oil
Barley Risotto:
200 g barley (preferably pre-soaked),
2 shallots (finely chopped), 60 g butter,
100 ml white wine, 600 ml broth (chicken
or vegetable), 60 g Parmesan (grated), salt,
pepper, fresh thyme
Glazed Carrots:
12 small carrots, 40 g butter, 2 tablespoons
honey, 200 ml orange juice, salt, pepper
Buttered Broccoli:
150 g broccoli, 30 g butter, a pinch of salt
Red Wine Sauce:
400 ml red wine, 200 ml beef or duck broth,
2 shallots (finely chopped), 40 g butter,
2 teaspoons brown sugar, 2 teaspoons
balsamic vinegar, salt, pepper
Duck Breast with Thyme, Barley Risoo,
Glazed Carrots, and Red Wine Sauce
Preparation:
1. Duck Breast
Score the skin of the duck breasts in
a crisscross pattern, being careful not to
cut through to the meat. Season with salt
and pepper and let rest for 15 minutes.
Place the breasts skin-side down in a cold
pan, turn on medium heat, and slowly
render the fat for about 5-7 minutes. Add
crushed garlic and thyme, then flip the
breasts and sear the other side for 1-2
minutes. Transfer to a preheated oven at
160°C and roast for about 6-8 minutes
until medium-rare. Let rest for at least 5
minutes before slicing.
2. Barley Risotto
Sauté the shallots in butter until soft,
then add the drained barley and briefly
toast it. Deglaze with white wine and let
it evaporate. Gradually add the broth,
stirring occasionally, and cook until the
barley is tender (about 25 minutes). Finally,
stir in the butter, Parmesan, and thyme,
then season with salt and pepper to taste.
3. Glazed Carrots
Peel the carrots and leave them whole.
Melt the butter in a pan, add the honey,
and let it lightly caramelise. Pour in the
orange juice, season with salt and pepper,
and simmer over low heat until the juice
reduces and forms a glaze.
4. Buttered Broccoli
Clean the broccoli and cut it in half. Boil it
in salted water with butter for 3 minutes.
5. Red Wine Sauce
Sauté the finely chopped shallots in butter,
then sprinkle with sugar and let it lightly
caramelise. Pour in the red wine and
reduce by half. Add the broth and continue
reducing until the sauce thickens. Season
with salt, pepper, and balsamic vinegar.
Finally, stir in cold butter to achieve
a smooth, velvety texture.
Pavel Švestka – šéuchař, člen Českého Národního týmu
kuchařů, účastník Hell’s Kitchen Česko 2024
Pavel Švestka - Head Chef, Member of the Czech Naonal
Culinary Team, Parcipant in Hell’s Kitchen Czech Republic 2024
Gastronomie mě provází od dětství díky rodičům, kteří v ní podnikali. Po studiích
a zkušenostech doma i v zahraničí, kde jsem se učil od michelinských šéfkucha-
řů, jsem se stal členem Českého národního týmu kuchařů. Získal jsem čtvrté místo
v Hell’s Kitchen Česko 2024 a dnes se věnuji moderní kuchyni s respektem k tradici,
sezónnosti a zero waste přístupu.
Gastronomy has been part of my life since childhood, thanks to my parents who
worked in the field. After studying and gaining experience both in the Czech Republic
and abroad with Michelin-starred chefs, I joined the Czech National Culinary Team.
I placed fourth in Hell’s Kitchen Czech Republic 2024 and now focus on modern
cuisine with respect for tradition, seasonality, and the zero-waste approach.
Pavel Švestka