BAKED DUCK WITH POTATOES

PREPARATION 150MIN

SERVES 6 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

6 VG duck thighs and drumsticks

• 800g parsley potatoes

• 50g fresh cream

• 10g butter

• 50g gorgonzola cheese

• 12 fresh asparagus

• 400g fresh Paris mushrooms

• Salt and pepper

• Garlic and fresh rosemary

• 200g mixed berries

• 100g icing sugar

• 30ml balsamic vinegar



PREPARATION METHOD

Make a circular cut in the nerve of the duck thigh. Season with salt, freshly ground pepper, garlic and fresh rosemary. Leave for at least two hours. Bake for 2 hours at medium-high temperature. Peel the parsley potatoes, wash and cut into cubes. Bring to the boil in water, level with the potatoes. Cook until soft and mashed potato. Add the fresh cream, butter and gorgonzola. Add salt. Make a very creamy purée. Set aside. Wipe the mushrooms with a paper towel. Set aside. Wash the asparagus and cut off the tough, fibrous part. Bring some water to the boil. Cook the asparagus for a minute, drain and set aside.

For the sauce, take a frying pan and bring the fruit, sugar and balsamic to the boil. Cook for five minutes over a low heat. Set aside.


Assembly 

Wide white shallow dish

Place some of the parsley potato mousseline in the center. Place a thigh on top. Place two asparagus on the side, sprinkling a little salt and a drizzle of olive oil. Sauté the mushrooms in olive oil, seasoned with salt and pepper. Place a portion of the mushrooms next to the asparagus. Finish the dish with the red fruit sauce on top of the duck leg.

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