Viennoiseries

A morning basket of fresh croissants, pains au chocolat, and pains aux raisins from the local boulangerie.

Ingredients

• 500g duck legs
• 1 cup baguette
• 2 tbsp sliced shallots
• 1/2 tsp grated nutmeg
• 2 tbsp extra-virgin olive oil
• a generous handful of pearl onions
• a handful of fresh chervil, chopped
• a generous spoonful of Dijon mustard
• 2 cups dry red wine
• 1 tsp herbes de Provence
• 2 celery stalks, chopped
• a generous spoonful of unsalted butter

Instructions

1. 1

   Gather and prep the arborio rice and sea bass fillets, measuring everything out so it is ready to go.

2. 2

   Heat unsalted butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and ripe tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the sea bass fillets, season with herbes de Provence, and cook until just done, about 0 mins.

5. 5

   Warm the arborio rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the arborio rice and spoon the cooked mixture over the top.

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