PARTNERS
Origin
- CourseSecond Course
- Preparation1h
- Difficultyeasy
- Gameduck
- Calories300 - 400
- ActivityM 27’ F 38’
- Persons4
Ingredients
N 2 wild duck breasts
N 2 late radicchio from Treviso
G 300 fresh dandelion
N 4 juniper berries
N 10 grapes
mL 15 vinegar
Red wine to taste
Salt to taste
Preparation
- Take the duck breast, add salt and place it in a vacuum, start the thermostat bath and set a temperature of 65° C for 16-30‘ depending on the level of cooking you like (in this case 23-25’).
- At the end of cooking, pour the resulting liquid into a small saucepan over low heat and reduce it by at least 3/4.
- Bring a small saucepan with water, vinegar and crushed juniper berries to a boil, immerse the previously peeled and halved radicchio in it for about 20-30‘’, and put it to drain in a colander to remove excess water.
- Place it in a pan adding the red wine and start stewing over low heat for about 10′.
- Clean the dandelion and blanch it in boiling water, immediately plunge it into cold water to stop the cooking and maintain the bright colour, drain and blend it, adjusting the salt.
- Place the duck breast in a hot frying pan for a few seconds on each side, at least until the skin has become crispy.
- Peel the grapes and cut them into evenly shaped pieces, then set them aside.
- Remove the duck from the heat and escalope it.
- Serve the radicchio with the root in the centre of the plate and the leaves well separated and spread outwards, then add the slices of wild duck breast on the opposite side of the plate and creatively distribute a few drops of duck reduction, more dandelion sauce and a few pieces of grapes.
Other
ChefMatteo Carassai
Wine CouplingBreganze Cabernet DOC
Other Info Kcal 304* *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.
