Tag: Duck

Bigoli recipe with duck ragout – Italian Cuisine

The bigoli with duck ragù by Denis Narduzzi (left), chef at the Masi Wine Bar Cortina, a wine shop with cuisine overlooking the most renowned slopes, in view of the Tofane and Monte Cristallo

Ingredients

400 g duck meat
400 g meat broth
350 g bigoli (or egg pasta)
100 g Recioto Angelorum wine
80 g seasoned Monte Veronese cheese
60 g clean carrots
50 g clean shallot
40 g clean celery
laurel
rosemary
Orange
tomato concentrate
extra virgin olive oil
salt
pepper

Duration: 2 h 30 min

Level: Easy

Dose: 4 people

To prepare bigoli with duck ragout, remove the duck skin and cut the flesh with a knife in a not too fine beat.
Chop celery, carrot and shallot and dry them in a saucepan with a drizzle of oil. Add the meat, 1 bay leaf and 1 sprig of rosemary.
Pour with Recioto and add 2 tablespoons of tomato paste. Cook the sauce for about 2 hours, occasionally wetting with the broth. Season with salt and pepper at the end of cooking.
Boil bigoli in boiling salted water, drain and pour into the sauce pan, stirring until well seasoned.
fragrant dishes with a grated orange zest and served immediately with flakes of Monte Veronese.

Recipe Parmesan risotto with duck breast – Italian Cuisine

Ingredients

500 g duck breast
300 g Carnaroli rice
100 g Grated Parmigiano Reggiano Dop
50 g pitted prunes
2 shallots
garlic
thyme
White wine
butter
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 4 people

Slit the skin of the duck breast with crossed cuts. Place it on a wire rack, on top of an aluminum lined plate, and bake it at 120 ° C for 30 minutes.
place soak the prunes, brown them with a little garlic, oil, thyme and a drop of wine.
Slice shallots, brown them in a knob of butter and then blend them to create a very smooth cream.
dry duck breast, salt, pepper and cook in a pan with a veil of oil to form the crust.
toast the rice (without sauté), blend and add the butter and shallot cream, cook the rice by pouring boiling salted water. Stir the risotto to the wave with a knob of butter and a generous grated Parmesan.

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Duck Sausages Recipe – Italian Cuisine – Italian Cuisine

Ingredients

750 g Duck breast
350 g Fresh pork belly
250 g Pork net
200 g White cornmeal flour
100 g fresh cream
2 pcs Blonde onions
Ginger powder
00 flour
Black peppercorns
salt
Sweet paprika
Garlic
Vinegar
Gaorfano nails
Red wine
Parsley
Peanut oil

Duration: 1 h 15 min

Level: Middle

Dose: 6 people

For the duck sausage recipe, mash a garlic clove and infuse it in a glass of wine. Soak the pork net in the water with a couple of spoons of vinegar. Cut the onions into rings and drain them for 30 minutes in water, changing them after 15 minutes.

Pound in the mortar not too finely a teaspoon of paprika, one of ginger, one of peppercorns and 3 cloves. Chop the leaves of a sprig of parsley. Boil 1 liter of water in a pressure cooker; salt it, add the cream, the cornmeal sprinkle, let it boil again by mixing, close and cook for 15-20 'from the whistle. Remove the rind and dice the bacon. Peel the duck breast and cut it into cubes.

Chop the bacon into the cutter, add the duck and mince with intermittent strokes for a few moments: the meat must remain slightly grainy. Wet the meat with the wine, filtered by garlic, add the spices, 12 g of salt, the parsley and work with your hands so that in the end the mixture is perfectly mixed.

You can prepare it the day before and refrigerate in an airtight glass container. Spread the net on a cloth and make 6 rectangles of about 30 × 5-6 cm. Put the dough in a pastry bag and make small sausages (diam 1-1.5 cm) on the rectangles of the net, roll up to obtain 6 sausages; roll them up in a spiral fixing them with a stick.

Place them on a baking sheet covered with parchment paper and bake them at 190 ° C for about 15 minutes. Open the pressure cooker, after letting the steam vent, and stir the polenta vigorously to make it homogeneous.

Flour the onions in 00 flour and fry for 3-4 ', in several stages, in abundant oil at 175 ° C. Drain and serve immediately with freshly baked sausages and polenta.