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 Recipes |
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WILD DUCK WITH CORN AND STUFFED ROLL
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| INGREDIENTS: |
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BLUE DUCK, 6 UNITS
6 CORN COBS
2 BABY CORN COBS
5OOG CORN FLOUR
1 BOTTLE TORO RED WINE
EXTRA VIRGIN OLIVE OIL
MALDON SALT
BLACK PEPPER
WATER
1 ONION
3 CARROTS
4 VINE TOMATOES.
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| METHOD: |
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CUT THE BREASTS FROM THE DUCK, CLEAN OF ENTRAILS AND WASH.
LIGHTLY FRY THE CARCASSES WITH THE FEET AND VEGETABLES, WET WITH THE RED WINE. REDUCE IT BY HALF AND WET WITH WATER UNTIL THE FEET ARE COOKED. REMOVE THE BONES AND PUT TO ONE SIDE.
VACUUM COOK THE COBS AT 80 DEGREES FOR 30 MINUTES. COOL AND REMOVE THE CORN. PUT IT IN THE THERMO MIX, EMULSIFYING IT IN COLD WITH OIL AND WATER. SEASON.
CUT THE BABY CORN COBS IN THE CUSCOUS STYLE.
PREPARE A DOUGH WITH THE FLOUR, OIL AND WATER THAT WE WILL MAKE INTO ROLLS AND FILL WITH THE DUCK-FEET STOCK AND THEN FRY.
ARRANGE THE PLATE WITH THE CORN CREAM AS THE BASE, BREASTS FINISHED OFF ON THE GRILL, THE FRIED CORN ROLL AND THE CUSCOUS.
DRESS WITH THE STOCK SAUCE, SEASON TO TASTE AND SERVE.
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Recipe: Joaquín Felipe - RESTAURANTE EUROPA DECÓ HOTEL URBAN Madrid
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Categoria: Poultry |
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