Main course
Breast of duck confit with Zucchi Sinfonia extra virgin olive oil
4
people
1 hour and a half
(cooking time)
1 hour and 40 minutes
(total time)
Difficulty
Easy
Ingredients
duck breasts | 2 |
cloves of garlic | 2 |
rosemary | |
sage | |
bay leaves | |
thyme | |
juniper berries | |
pink peppercorns | |
fresh baby spinach | |
shoots | |
roast flaked almonds | |
sea salt |
Instructions
Pour half a liter oil into a saucepan large enough to take the duck breasts. Add all the herbs and a pinch of coarse salt and place the saucepan on the heat. Heat the oil to a temperature of 65°C, checking the temperature with a kitchen thermometer. Once it reaches this temperature, places the duck breasts in the oil, skin-side down. Keep cooking for about 2 hours over a very low heat to keep the oil temperature constant. Check the oil temperature with the thermometer to keep it constant and take the pan off the heat for a few minutes if it rises.
After 1 hour and a half check the temperature at the heart of the duck breasts. Then when it reaches 60° drain the meat so that the inside remains pink. Transfer to kitchen paper and pat gently to soak off the surplus oil.
Cut the duck breasts into slices and serve with the spinach and shoots dressed with half a liter Zucchi Sinfonia extra virgin olive oil, Zucchi PGI Modena balsamic vinegar and a pinch of salt.
Complete with the roast flaked almonds, a pinch of sea salt and a dribble of the cooking oil and serve.
After 1 hour and a half check the temperature at the heart of the duck breasts. Then when it reaches 60° drain the meat so that the inside remains pink. Transfer to kitchen paper and pat gently to soak off the surplus oil.
Cut the duck breasts into slices and serve with the spinach and shoots dressed with half a liter Zucchi Sinfonia extra virgin olive oil, Zucchi PGI Modena balsamic vinegar and a pinch of salt.
Complete with the roast flaked almonds, a pinch of sea salt and a dribble of the cooking oil and serve.
