• 800 gr of duck breast
• 30 g of clarified butter
• Thyme and marjoram to taste
• Cocoa beans to taste
• 300 grams of pumpkin pulp
• 50 grams of Amaretti biscuits
• 250 grams of broth
• 1 clove of garlic
• Salt, pepper, thyme
• 1 liter of water
• 20 grams of sugar
• 45 grams of salt
• 45 grams of honey
• 100 grams of cubed pumpkin pulp
• 300 grams of milk
• 20 grams of flour
• 20 gr of butter
• 180 gr of Asiago PDO Fresh Reserve
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
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.