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Crocchetta di Anatra Confit con Amarena, Sedano Rapa e Riduzione al Porto (Italian Duck Confit Croquette)
Crocchetta di Anatra Confit con Amarena, Sedano Rapa e Riduzione al Porto (Italian Duck Confit Croquette) Story of the Dish Slow-cooked duck confit becomes a crisp golden croquette with silky celery root cream, Amarena cherry and concentrated Port jus. Ingredients 2 duck legs; salt; garlic; thyme; rosemary; duck fat; shallot; parsley; Dijon; duck stock; flour; eggs; panko; celery root; milk; cream; butter; ruby Port; veal or duck stock; Amarena cherries. Preparation Cure duck
4 min read
Brasato d’Anatra all’Amarone con Ciliegie e Pepe di Sichuan (Italian Amarone Braised Duck with Cherries and Sichuan Pepper)
Duck legs braised in Amarone with tart cherries and a subtle citrus note of Sichuan pepper.
6 min read
Risotto di Riso Venere con Petto d’Anatra, Porcini, Aglio Nero e Pecorino Stagionato (Italian Venere Rice Risotto with Duck Breast, Porcini, Black Garlic and Aged Pecorino)
Story of the Dish Venere rice changes the logic of risotto. Unlike Carnaroli or Arborio, its black whole grain has a firmer bran layer and does not release starch as freely, so creaminess must be built through technique rather than assumed. Pairing it with duck, porcini and black garlic creates a dish with remarkable depth: nutty rice, savory mushroom, sweet fermented garlic and rich duck fat all occupy different parts of the palate. Aged Pecorino adds salinity and a slightly
6 min read
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