Duck breast, foie gras cutlets, Port reduction and purple potato turrets

The strong, slightly gamey flavor of the duck is softened in the soft and velvety consistency, as well as sweet and delicately saline flavor, of the foie gras. This caress of the taste buds is exalted by a Barbera d’Asti Superiore I Tre Vescovi from Viticoltori Associati Vinchio-Vaglio Serra.

Ingredients for 4 people:

Two, 600g duck breasts, 1 shallot, 1 thyme spring, 2 tablespoons extra-virgin olive oil, salt as needed, 1 knob of cold butter, 1 glass of Ruby Port, ½ tablespoon cornstarch, 320g foie gras de Canard, 1 demitasse Grand Marnier, 1 knob butter, salt as needed, 3 medium-size purple potatoes, 3 tablespoons extra-virgin olive oil and salt as needed.

Directions:

Seal-wrap the duck breasts with orange peel, a pinch of cinnamon and thyme and cook in a thermostatic oven at 57°C for two hours. If you do not have a thermostatic oven then you can directly brown the duck breasts in an iron pan with a trickle of olive oil, the shallot and thyme and then bake them in an oven for 6-7 minutes at 180°C.

Boil the potatoes with their skins and a fist of salt then peel and mash them and season with EVVO and salt. Keep to the side.

Divide the foie gras into four cutlets of about 80g each.

Remove the duck breasts from the sealed plastic and dry them carefully with paper towels. Brown them in an iron pan with a trickle of oil, the shallot that has been cut in half and the thyme spring for 2-3 minute each side, starting with the skin side.

Place the duck breasts on a cutting board and let them sit. Deglaze the pan with the Port, a knob of cold butter and, if necessary, cornstarch diluted in a little cold water.

In the meantime, melt a little butter in a pan and brown both sides of the foie gras cutlet at a medium heat. Douse the cutlets with Grand Marnier, salt and then remove them and dry with paper towels.

Slice the duck breasts, place half of each on pre-heated plates with a foie gras cutlet on top. Spoon some of the reduction over each serving and accompany it with a turret of a turret of purple potatoes.

Wine to pair::

(edited by Stefania Vinciguerra)

Barbera d'Asti Superiore I Tre Vescovi dei Viticoltori Associati Vinchio-Vaglio Serra

The Barbera grapes which are selected for this wine have an intense color, a high sugar-content and a structure that make it suited for the wood ageing requested to have the denomination "Superiore" (superior). It has a ruby red color with garnet overtones. It has a strong bouquet of dried fruits and slightly boisé (woody flavor). Its taste is fresh due to the good acidity, dry and long-lasting. The body is excellent.

Production area: hill vineyards in the area of Vinchio, Vaglio Serra and Noche, in the province of Asti.

Grape variety: Barbera 100%.

Wine making: grape-stalks removal and pressing; maceration process at controlled temperature in programmable vats. Total ageing of twelve months, six of which in oak barrels.

Serving temperature: 18°C.

Suggested food pairings: tasty first courses, with meat or mushroom sauces. It also is excellent with matured, spicy and marbled cheeses.

Available also in 1,5 le 0,375 l bottles.