Duck Magrone with Marasche Cherries
Number of servings
4
Difficulty
Hard
Ingredients
480
gr duck breast
1
piece(s) lemon juice
piece(s) a few rosemary leaves
40
gr sangue morlacco (Paduan liqueur of marasca cherries)
50
gr extra virgin olive oil
60
gr butter
piece(s) bread
pinch salt
pinch peppercorns
75
gr golden apples (grated pulp only)
200
gr sour cherries (also frozen)
30
gr onion
40
gr Morlacco blood
50
gr butter
50
gr aromatic ristretto to taste
Directions
- Crush the pepper and rosemary in a mortar, add the lemon juice, oil and, a few hours before cooking, massage the duck breast with this marinade.
- Cook in a dry pan over very high heat on the skin side for about ten minutes.
- Remove from heat, salt, moisten with sangue morlacco and, after a couple of minutes, return to cook again on the same side until the surface begins to "pearl".
- Add the butter, turn to the raw side and cook for one minute.
- Prepare the sauce: cook the apple and onion in butter.
- Add the sangue morlacco, the aromatic reduction and the marasche.
- Simmer slowly until the desired consistency is reached and serve the sauce hot with the duck.
- Slice the meat into thin slices, place on a grill of bread and serve with the marasche sauce.