PARTNERS
MALLARD BREAST STUFFED WITH TRUFFLE
Ingredients
N 2 mallard breasts (g 175 each)
G 100 ricotta
G 50 truffle
N 1 anchovy
G 50 white wine
G 100 vegetable broth
G 10 starch
G 80 toasted stale bread
Lemon zest to taste
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Preparation
- Using a sharp knife, cut a wide, deep pocket in the mallard breast.
- In a saucepan, stir-fry the anchovy and the truffle cut into cubes.
- Add the ricotta, lemon zest, salt and pepper.
- Fill the pocket with the ricotta and tie with a string.
- Sear the breasts on all sides in a non-stick frying pan. Add the wine and let it evaporate. Add the broth and combine with the starch diluted in water.
- Cut the breasts into slices, arrange on a serving dish and garnish with the cooking liquid and the stale bread toasted in oven.
Other
ChefRoberto Dormicchi
Wine CouplingOrvieto Classico DOC
Other Info Kcal 289* *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 60Kg and an average male weight of 80 Kg.
