Italian
Duck with Seaweed and Olives
by Gambero Rosso · 452K subscribers on YouTube
Duck matured in red algae and wakame for three days, then cooked sous vide and seared. Served with a sauce made from duck fondo, olives, and blended oysters, accompanied by chard with almonds and a crispy wafer.
- Difficulty
- hard
Ingredients
14 itemsMethod
- Mature the duck breast in red algae and wakame for 3 days.
- Cook the duck breast sous vide at 52°C for 30 minutes.
- Make a fondo from the duck carcass with onion, leek, garlic, and spices.
- Reduce the fondo and add olives.
- Blend oysters and add to the sauce.
- Quickly sear the duck breast in a pan with a little oil.
- Lacquer the duck with honey, spices, and cooked wine.
- Quickly blanch chard and sauté with almonds.
- Plate with the crispy wafer.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
