PARTNERS
Salmi of duck
Ingredients
G 600 duck breast
G 200 duck thighs
L 1 red wine
kG 1 duck carcasses
G 400 of mixed salad leaves
N 10 juniper berries
N 10 black peppercorns
N 4 cloves
G 200 onion
G 200 carrot
G 200 celery
G 70 brik pastry sheets (about 4)
G 20 extra virgin olive oil
Preparation
- Place the duck carcasses with the red wine, juniper, black pepper and cloves to marinate for 12 h.
- Then roast the bones in the oven at 200 °C (392 °F) for about 30’. Put some oil and the sliced vegetables in a saucepan and sauté until nicely coloured. When the vegetables are nicely sauteed, add the carcasses and the wine previously used to marinate the meat, and allow to boil for about 3 h. Strain the mixture and reduce it to 1/3.
- Take the duck thighs, season them with salt and pepper and cook them in a vacuum pouch for 12 h at 78 °C (172 °F), alternatively cook in a static oven at 160 °C for about 40’. Once cooked, pull the meat from the thighs and place on a sheet of brik paper lightly brushed with egg, then roll it all up to form a cylinder.
- Take a cold frying pan and place the duck breasts in it, skin side down, place over a low flame and allow to cook until the skin becomes a nice brown colour, finish cooking in the oven at 200 °C (392 °F) for 5’.
- Lightly sear the mixed leaves with oil and season with salt and pepper.
- Fry the previously prepared cylinders and once ready cut them in half. Cut the duck breasts in half too and arrange on the plate along with the brik pastry cylinders, place the stirred-fry mixed leaves in the centre. Drench with the salmi sauce.
Other
ChefEdoardo Sbaraglia
Wine CouplingBarbaresco DOCG
Other Info Kcal 846* *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.
