Duck breast with herbs and orange aspic

A dish that requires calm and attention but gives excellent results. To try with the Chianti Classico Ribaldoni Villa Rosa by Cecchi. 

Ingredients for 4 people:

4 duck legs and thighs, finely chopped herb mix (sage, rosemary, orange peel, sweet paprika and salt), 1 carrot, 1 celery stick and 1 white onion.

For the sauerkraut: ½ red cabbage, one level tablespoon of sugar, a pinch of fine salt and 2 tablespoons of apple vinegar.

For the orange aspic: the juice of 2 oranges, 2 tablespoons of water, a pinch of salt and 2g of agar.

For the Parisienne potatoes: 2 potatoes, 50g butter, rosemary and salt.

Directions:

Open and de-bone the drumsticks leaving the upper part of the thigh intact. Peel back the meat from the upper thigh to one end exposing the bone. Rub the meat with the herb mix and salt. Roll the meat from the drumstick to unite it with the meat of the upper thigh and tie with kitchen string.

Toast the bones that were removed and any meat that was trimmed in an oven and then place in a pan together with the celery, carrot and onion all that have been cut into large pieces and simmer for 4 hours to create a reduction for basting.

Shred the cabbage julienne-style and stew for around 15 minutes in a wide pan with a trickle of extra-virgin olive oil, sugar, apple vinegar and a pinch of salt.

Bring the orange juice and water to a boil, add the agar and then simmer for 1 minute mixing continuously with a whip. Blend in a mixer, filter and then place in a low container and let cool in the refrigerator. Once cold and solid cut the aspic into 1-cm wide cubes.

Cut the potatoes into round balls with a small scoop, boil in salted water for 1 minute, drain and then let cool.

Sear the duck breasts in a large pan with a trickle of oil and then bake for 30 minutes in an oven pre-heated to 180°C. Let the meat stand after cooking.

In another pan melt the butter and cook the potato balls with the rosemary and a pinch of salt.

Cut each duck breast in half and place on a plate with a tablespoon of sauerkraut, a few potatoes and some aspic cubes and baste with the reduction.

Wine to pair:

(edited by Stefania Vinciguerra)

Chianti Classico Ribaldoni 2016 Villa Rosa Cecchi

Nice ruby red color. Intense and typical fruity hints of cherry, together with spicy notes. Good acidity,  vibrant and savory sip, well integrated tannins, long and salty finish. 

Production area: Villa Rosa is situated between the hills of Castellina in Chianti, on calcareous clay soils characterized by heterogeneous profiles that combine “alberese” limestone with marl shale. The estate’s morphology delineates three distinct areas based on their oenological potential, where Sangiovese is the varietal that has adapted the most. Altitude: 300 meters asl. Ribaldoni is made from the youngest vineyards of the estate.

Grapes variety: Sangiovese 100%, spurred cordon, 4800 plants per hectare, yield 6t/ha. 

Winemaking: Traditional, temperature-controlled vinification on skin, fermentation temperature: 25-28 °C, length 5 days, 15 days of maceration. Ageing 12 months in tonneaux. Minimum 6 months in bottle.

Service temperature: 16-18°C.

Alcoholic content: 14.50% vol.

Suggested food pairings: roasted meat, game and aged cheese.

Number of bottles: 13.000.

THIS RECIPE IS OFFERED BY CECCHI

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