Ingredients for 4 people
400 g Raviolacci alle castagne
400 g veal stock
100 g Parmigiano Reggiano cheese
30 g summer truffle butter
1 vanilla pod
1 duck breast
100 g clarified butter
20 g thyme smoked salt to taste
200 g Daikon radishes
80 g salted butter
20 g black truffle
julienned ginger to taste
15 g rice vinegar
150 g concentrate duck stock
edible flowers to taste
xanthan gum to taste
Sichuan pepper to taste
Procedure
Peel and coarsely cut pears, bring veal stock to a boil, add grated cheese and bind with xanthan. Cook Raviolacci alle castagne in boiling salted water and sauté in a pan with truffle butter and veal velouté sauce. Bring duck stock to a boil, add Sichuan pepper, cover and set aside. Prepare duck breast in a vacuum, flavouring it with vanilla pod and extra virgin olive oil. Cook in a roner at 55°C for about 1 hour and 10 minutes.
Cool, mark the skin and roast in a pan with clarified butter. Julienne Daikon radishes and cook in boiling water for 4-5 minutes. Sauté Daikon spaghetti in butter with julienned ginger, and sprinkle with rice vinegar.
Arrange three Raviolacci for each serving, make small Daikon nests, scallop duck and lay it next to Raviolacci. Season with duck concentrate sauce and grate truffle on Raviolacci.
Chef Pierluca Ardito senior italian national chef team.
