Duck Prosciutto with American Pistachios
By Chef Stefania Corrado
Ingredients
1 duck breast
2 ounces of honey
Marinate:
1 cup red wine
1 cup orange juice
Pepper in grains
Juniper berries
Thyme
Rosemary
Bay leaf
9 ounces salt
9 ounces sugar
Pistachio Sauce:
7 ounces American toasted pistachios unshelled
5 ounces soy milk
2 ounces fresh cream
Salt and pepper to taste
Sour Radish:
12 radishes
6 ounces raspberry vinegar
3 ounces water
2 ounces brown sugar or honey
Salt to taste
Marjoram to taste
Pepper in grains to taste
Mint to taste
Blue Goat Cheese Sauce:
4 ounces blue goat cheese
2 ounces soy milk
1 ounce extra-virgin olive oil
Toasted American pistachios, reduced to pistachio flour for garnish.
Instructions
For the duck breast:
Combine all the ingredients for the marinade; let the duck marinate for three hours in the refrigerator. Remove the duck from the marinade and stuff it with some parchment paper. Set the marinade aside. Brush the outside with the 2 ounces of honey and brown it in a pan for two minutes each side starting with the side with the skin. Combine the sugar and salt with a little water to make the syrup; baste the duck with it. Bake, covered for 8 hours at 130° F (or the lowest temperature your oven will go).
For the pistachio sauce:
Mince the toasted pistachios until it becomes a powder, then add the soy milk and knead it until it becomes a cream.
For the sour radish:
Place the marinade in a pan and boil; turn off the stove and cover. Refrigerate for an hour. Cut the radishes into two pieces and dip them in the boiling marinate, turn off the stove and cover with a wrap. Leave it in the refrigerator for 1 hour to marinate.
For the blue goat cheese sauce:
Using a double boiler, melt the goat cheese with the soy milk. Whip it with a blender, slowly adding the extra-virgin olive oil.
Finishing and assembling:
Place the mousse of goat cheese at the bottom of the dish; top with the pistachio sauce, the duck ham and the sour radish. Sprinkle with the pistachio powder.
