Duck breast with morel risotto

For the risotto:

1. Hydrate the morels in water
2. Bring the chicken stock to a boil
3. Chop then sweat the shallot (without browning) in a frying pan with 50 g (1/5 cup) of butter, then add the morels
4. Add the rice, cook until translucent, then deglaze with the white wine and reduce until dry
5. Drench with the boiling white chicken stock and cook gently while stirring
6. Repeat until the rice is cooked
7. One minute before the end of the cooking time, add the butter and the Parmesan and stir briskly (what the Italians call "montecare")
    

For the duck breast:

1. Remove the excess fat from the breasts and create a tight grid-like pattern on the side with the skin
2. Place the breasts skin-side-down in a dry saute pan and cook until the fat melts, then turn them over and continue cooking until they reach an internal temperature of 74°C (165°F). Cover the breasts with a sheet of parchment paper and let sit for 5 minutes
3. Arrange the risotto on a plate, cut the duck breasts into thin slices, and place the slices on the risotto.