-This is the RECIPE that you will find in our menu à là Carte on Monday to lunch “BREAST OF DUCK IN BALSAMIC VINEGAR AND PEARS “ – fotoesperia nr. 091.
-INGREDIENTS: 1 fresh entire duck, celery, carrots, onion, sage and rosemary, garlic, 1/8 white wine dry , 1 not mature pear (hard), 1 spoon on balsamic vinegar.
-SEPARE: the 2 chests, the 2 things and the 2 wings from the carcass.
-TO MAKE A DUCK BOTTOM: brown the carcass, wings, celery, carrots, onion all to pieces, 1 segment of garlic, sage and rosemary legacies, just a bit of salt and pepper, 1/8 white wine dry, ¼ Stock. Let evaporate to slow fire for 1 hour and shrink. Add 1 butter walnut amalgamated with flour and carry to intentional consistency.
-BROWN: the 2 breast of the duck with slow fire, the part of the skin at first and 8 minutes for part, turning them one single time and add a little bit of salt and pepper.
Take off the chests from the fire and put them under weight in order to let out the liquid from it, that will come added to the tawny bottom. Throw the liquid fat in excess.
-SAUTE’: the cutted pear in small cubes or slices on the same frying pan with adding of a little bit of tawny bottom and one spoonful of balsamic vinegar without exceeded, add the 2 chests already cut and recomposed to heat.
-TO PUT ON THE TABLE: narrows sauce with pears on the bottom of the warm plate, put over this the recomposed chests of duck and garnish with pears.
-VEGETABLE: The same celery and carrots braised, potatoes read.
-I wish you an excellent …….GOOD APPETITE!
-Your Leopoldo.
www.hotelesperia.com
|
