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Coscia d’Anatra Brasata alla Birra Scura con Purè di Pastinaca e Cavolo Nero (Italian Dark Beer Braised Duck Leg with Parsnip Purée and Tuscan Kale)
Serves: 4 | Preparation: 30 minutes | Cooking: 2 hours 45 minutes | Difficulty: Advanced | Course: Secondo Piatto Story of the Dish Duck leg is one of the best cuts for slow cooking. Long, controlled braising transforms collagen into gelatin, producing exceptionally tender meat and a naturally rich sauce. Dark beer contributes roasted malt, caramel, and subtle bitterness. Parsnip purée adds sweetness and silkiness, while Tuscan kale provides the vegetal bitterness needed to b
4 min read
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
Guancia di Vitello con Polenta Taragna (Italian Braised Veal Cheeks with Polenta Taragna)
Lombardy-style veal cheeks slowly braised in red wine and served with buttery buckwheat polenta taragna and mountain cheese.
4 min read
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