Duck breast, pumpkin with amaretto, Asiago PDO Fresh Reserve sauce and cocoa beans

Vacuum the duck breast with the clarified butter and herbs. Cook a
48.5 ° C for 1 hour and 30 min. Put in blast chiller,
open the bag and cut into the skin and brown in a pan before use
with clarified butter. Let it rest
a few minutes before scalloping.

Cut the pumpkin pulp into pieces,
brown it with garlic and thyme, sprinkle with the broth and overcook. Eliminate the garlic
and thyme and blend adding salt, pepper and Amaretto biscuits.

Prepare a marinade by boiling the water with sugar, salt and honey. Once cold, combine in a bag for the
vacuum packed and add the cubed squash.
Seal and cook at 85 ° C for 10/12
minutes.

Prepare a béchamel and as soon as it is removed
from the heat, add the Asiago PDO Fresh Reserve into pieces, emulsify and keep warm.

Create some on the bottom of the serving dish
• 180 gr di Asiago PDO Fresh Reserve
place the escaloped duck breast and pumpkin cubes on one side. Garnish with
Amaretto biscuits crumbs, cocoa beans and to taste with edible buds and flowers.