Scalloped duck with Bonat Parmigiano Reggiano DOP and blueberry sauce

Scalloped duck with Bonat Parmigiano Reggiano DOP and blueberry sauce

Ingredients for 4 people:

For the duck breast:
2 duck breasts
Extra virgin olive oil
Peel of an orange
Salt and pepper

For the salad:
120 g flaked Parmigiano Reggiano DOP
(aged for 30 months)
80 g of mixed salad
60 g fresh blueberries
Balsamic vinegar of Modena PGI

Procedure:

Make oblique cuts in the skin of the breasts, without cutting into the meat, and season with salt and pepper. Pour a little oil into a frying pan, once hot place the breasts down on the skin side, add a couple of sprigs of rosemary and cook for 6 minutes, then turn them over and continue cooking for a further 4 minutes, still over a gentle heat. Deglaze with white wine, and once the alcohol has evaporated transfer the breasts onto a baking tray and continue cooking in the oven at 180 °C for 5/6 minutes. In the meantime, add the orange juice to the pan and deglaze the bottom, stirring with a small spatula.

Pour 4 tablespoons of balsamic vinegar with a pinch of salt into a bowl and whisk, add 6 tablespoons of oil and the blueberries and mix well. Take the breasts out of the oven, let them rest 8/10 minutes wrapped in aluminium foil, then cut them into thick slices and arrange them on plates with a few mixed salad leaves, the blueberry dressing and decorate

AZ.AGR. BONATI GIORGIO IL BONAT

Via Bosco, 3 Piazza di Basilicanova
43022 Montechiarugolo (PR) Emilia – Romagna
Tel +39 0521 681707 info@bonat.it  www.bonat.it