Serves 4
Ingredients
Duck ham
2 duck breast
1 sprig tarragon
1 sprig chervil
1 sprig thyme
1 sprig rosemary
Black pepper, in grains
Coriander
20g honey
200ml white wine
1 spoon mustard
Salt
Breasaola beef ham and turkey bacon jelly
180ml water
90gBresaola beef ham
90gturkey bacon
2 sheets gelatin
Melon and watermelon
1 melon
300gwatermelon
Extra virgin olive oil
Salt
Beech wood chips
Foie gras gems
400g foie gras
100ml Sandeman white Porto, reduced to 50ml
100ml Madeira, reduced to 50ml
50ml Passito di Pantelleria
Salt
Pepper
Garnish
Affila cress
Method
Duck ham
Remove nerves from breasts andput the meat in a vacuum bag with herbs,salt and spices for one week.Once ready, remove seasonings and bake the duckin oven at 55 ° C for 6 hours.Take care of brushing both the sides of duckbreasts every hour with the sauce obtained by combining mustard, honey and white wine.Slice the duck ham and keep warm.
Bresaola beef ham and turkey bacon jelly
Cut the bresaola ham and the turkeybacon in pieces and close them in a vacuum bag with water.Bake in steam oven at 60°C for 3 hours.Filter the liquid, taking care of removing fats arise on the surface. Heat the liquid and solve in gelatin sheets, previously soaked in cold water.Pour in a baking tray (2 cm thick) and allow to cool. Dice the jelly.
Melon and watermelon
Clean the melon, remove both skin and seeds and cut it into abrunoise.Repeat this operation with watermelon as well.Place the melon brunoise over a tray.Burn beech wood chips in the oven off then place the tray with melon brunoise inside and allow to smoke for few minutes.Combine melon brunoise, watermelon, diced jelly and season with oil and salt.
Foie gras gems
Clean and slash the veins of foie gras.Make a marinade with salt, pepper, reduction of Madeira, reduction of Porto, sweet wine and seasonthe foie gras.Let stand for 2 hours in refrigerator. Drain the foie gras, place and press it in a sausage wrap, taking care to fill all voids.Allow compacting few hours then remove the wrap,cut foie gras into slices and roll them in liquid nitrogen. Crush iced slices to get foie gras gems.
To serve
Place the mix of brunoises and jelly on the bottom of the dish. Lay the duck ham over them and complete the dish according to image.