MALLARD BREAST STUFFED WITH TRUFFLE

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MALLARD BREAST STUFFED WITH TRUFFLE2020-05-26T16:36:20+02:00

MALLARD BREAST STUFFED WITH TRUFFLE

  • CourseSecond Course
  • Preparation25'
  • Difficultymedium
  • Selvagginadeer
  • Calories100 - 300
  • ActivityF 36’ M 26’
  • Persons4

Ingredients

  • n 2 mallard breasts (g 175 each)
  • g 100 ricotta
  • g 50 truffle
  • n 1 anchovy
  • g 50 white wine
  • g 100 vegetable broth
  • g 10 starch
  • g 80 toasted stale bread
  • lemon zest to taste
  • salt to taste
  • black pepper to taste
  • extra virgin olive oil to taste

Preparation

  • Using a sharp knife, cut a wide, deep pocket in the mallard breast.
  • In a saucepan, stir-fry the  anchovy and the truffle cut into cubes.
  • Add the ricotta, lemon zest, salt and pepper.
  • Fill the pocket with the ricotta and tie with a string.
  • Sear the breasts on all sides in a non-stick frying pan. Add the wine and let it evaporate. Add the broth and combine with the starch diluted in water.
  • Cut the breasts into slices, arrange on a serving dish and garnish with the cooking liquid and  the stale bread toasted in oven.

Other

Chef

Other Info

289 Kcal

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.