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Warm salad of Provolone Valpadana and French beans with duck breast

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 2 PEOPLE

1 duck breast
green beans, 1 handful
laurel
smoked fat duck liver cut into small cubes
salt
pepper
carrot, 1
red wine
chinese pepper
shallot, 1
onion, 1
lard
extravergin olive oil
garlic, 1 clove
Provolone Valpadana, 0,7 oz

PROCEDURE

fter boiling the beans, add the celery and the carrot, make them pan-fry with a little bit of lard, with extravergin olive oil and a not peeled clove of garlic. Season with salt and pepper. Meanwhile cut the Provolone Valpadana into slivers and put them on a dish with the beans, that are still warm. On the salad put the duck breast, previously cooked in the pan in the extravergin olive oil, arrangingit fan-shaped. Add the red wine sauce, that you have prepared reducing the red wine aromatized with scallion, a leaf of laurel and the pepper soaked for 48 hours into the red wine. Season the whole with extravergin olive oil and garnish with small cubes of smoked fat liver.

Thanks to: Consorzio Tutela Provolone Valpadania

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