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Alessi cuisine
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Del paparo . That is : Roast
duck sweetened with citrus, served with carrots
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- A) The Roast:
1 Muscovy duck about 1.1kg
- crush together 3 chopped garlic cloves, and a pinch of salt and a
pinch of pepper.
- B) The Sauce:
The peel (only the yellow part) of 2 oranges
1 lemon and ½ grapefruit
3 garlic cloves
¼ white onion
5-6 sage leaves
the leaves of a small twig of rosemary
1 meat stock cube
1 spoon of mustard powder
½ spoon of aniseed seeds
½ spoon of fennel seeds
4 cloves
½ spoon of powdered cinnamon
4 spoons of sugar
25 grams of butter
½ glass of white wine
- 1 piece of candied citron finely chopped
- a handful of raisins soaked first in hot water
- 25 grams of butter
- 4 carrots cut into rings and blanched in salted water
- salt
- pepper
- sugar
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Season
the duck inside and out with salt and pepper, spread the crushed ingredients
in A) evenly over the duck, massaging to incorporate well, wrap in baking
foil and place in casserole; moisten the wrapping with abundant vegetable
oil and cook in oven at 180° for 30 minutes. At the end of this time
open the wrapping and remove the foil, rotate the duck in the casserole
and allow to brown for another 10 minutes, moisten with ½ the wine
and continue to cook for a further 20 minutes turning a few times. At the
end of this time remove from oven, drain and put in another pan large enough
to just contain it spread out, sprinkle over the citron and raisons and
put to one side. Put the casserole which previously contained the duck over
a high heat and add the butter to the juices remaining there stir well un-sticking
juices from bottom of pan and cook for 3-4 minutes add remaining wine, allow
to evaporate and reduce a little 4-5 minutes over high heat. In the meantime,
put all the ingredients at B) in the blender add the boiling juices of the
pan and blend together until it becomes a runny cream and is perfectly amalgamated,
extremely perfumed with citrus and spices and has a well balanced but more
sweet than sour flavour. Pour this blend over the duck in the pan, almost
covering it, add the rounds of carrot and cook for 10 minutes. Before serving
taste and adjust the sauce with salt, pepper or sugar according to your
taste, then serve divided into quarters with the carrots. |
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