PARTNERS
DUCK AND WILD ASPARAGUS
Ingredients
N 2 ducks
For asparagus
G 500 wild asparagus
G 15 salt
Water to taste
For the sauce
G 50 celery
G 50 carrots
G 100 onions
Dried spice mix powder (cinnamon, cloves, star anise, orange peel, lemon peel)
Preparation
- For the breasts, debone the ducks.
- Sear the breasts in an iron pan, first on the skin side, and finish baking if necessary.
- Rinse, clean the wild asparagus and place it in a pot with an airtight seal and cover it with 3% salt water. Store them cool in the dark. They will be ready after the 15th day.
- For the sauce, brown the carcasses obtained in the oven at 180°C (356° F). In a tall saucepan brown the vegetables, add the browned carcasses and cover with water. Reduce by 50% and then filter until you get a thick, shiny sauce.
- Place the breast cut in half on the plate, glaze it with the duck sauce and the spice mix on top. On the side, create an asparagus nest with pincers, previously browned in a pan.
Other
ChefMatteo Vergine
Wine CouplingRomagna Albana Secco DOCG
Other Info Kcal 211*
*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
