DUCK RICE WITH TRUFFLED EGG

PREPARATION 90MIN

SERVES 3 SERVINGS

NIVEL ADVANCED

INGREDIENTS

• 03 VILLA GERMANIA DUCK LEGS AND THIGHS

• 01 carrot

• 02 celery stalks

• 02 white onions

• 1/2 red onion

• Dry white wine

• Parsley and chives

• Egg

• Asparagus

• Azapa black olives


• Fresh Paris mushrooms

• VILLA GERMANIA DUCK SAUSAGE

• Bacon

• Thyme and rosemary

• Black pepper

• Olive oil

• 1 chicken broth cube

• 320g parboiled rice

• 350g peeled tomatoes

• 1 garlic clove

• Unsalted butter

PREPARATION METHOD

Remove the skin from the duck legs. Use the skin to make crispy duck skin (bake the skin for 15 minutes at 200ºC with a drop of olive oil, salt, and black pepper) and set aside on a paper towel-lined plate. In a skillet, grill the duck legs until golden brown. Transfer the legs to a pressure cooker. Slice the carrot into thick rounds. Chop the celery and onions. Place them in the pressure cooker along with two sprigs of rosemary, thyme, and a cup of wine. Add water to the maximum level of the pressure cooker and add the chicken broth cube. Cook the duck and set aside. Save the cooking broth for cooking the rice.

Grill the sausages and cut into rounds, then set aside. In the same pan used for the sausage, sauté the finely sliced mushrooms with a bit of butter and a touch of white wine, then set aside. Prepare the asparagus by sautéing in butter, chop, and set aside. Cut the duck into cubes and fry, then set aside. In a large skillet, sauté the rice with chopped red onion, garlic, and a cup of wine. Finely chop the peeled tomatoes and add them to the rice. Add three ladles of the boiling duck cooking broth to the rice mixture with tomatoes and onion until the rice is perfectly cooked. Mix the shredded duck, cured duck, sausage, mushrooms, asparagus, and olives into the cooked rice.

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