Ingredients Weight Measure
Duck breasts with skin, whole, 6 oz. 12 ea.
Garlic cloves, fine dice 8 ea.
Red onion, 1/4" dice 2 ea.
Canned corn 24 oz.
Chicken stock 120 oz.
Short grain rice 6 cups
Lager beer 72 oz.
Cilantro, fresh, chopped 1 cup
Sour cream 24 oz.
TABASCO® brand Chipotle Pepper Sauce 12 oz.
Pepper Jack cheese, grated 12 oz.
Salt and pepper to taste


  1. Score fat layer on duck breasts. Heat large round pan over medium heat and preheat oven to 300°F. Place duck breasts in pan skin-side down; cook 8 minutes or until crisp. Flip duck breasts and sear in rendered fat, remove from heat onto oven tray and place in 300°F oven.
  2. Remove all but 1 cup duck fat from pan, add garlic and sauté until aromatic. Add diced onions and corn kernels; sauté until onions are translucent.
  3. Heat chicken stock in a separate pot to a simmer. Add rice; cook until slightly browned. Add beer; cook, stirring constantly, until all of the liquid is absorbed. Add chicken stock 3 cups at a time, stirring constantly until all of the liquid is absorbed before adding more stock. Before adding the last of the stock, add chopped cilantro, saving some for garnish.
  4. Mix sour cream with TABASCO® Chipotle Pepper Sauce.
  5. When all the stock has been absorbed, remove risotto from heat and duck breasts from the oven.
  6. Mix sour cream mixture and grated cheese into risotto, saving 1/4 cup sour cream mixture for garnish.
  7. Plate with duck breast cut lengthwise and fanned atop risotto. Garnish with chopped cilantro and chipotle sour cream.

Yield: 12 servings

Winner of the 2009 Hottest Chef Contest® - Student Division