2 hours plus 12 hours marinating for the duck
A glass of Pinot Nero Ronco del Palazzo to accompany wild game, its elegant decisive aromas enhancing the strong, tasty notes of the duck.
Ingredients for 4
300 g duck breast with its skin
50 g pitted prunes
50 g dried apricots
50 g butter
50 g milk
50 g dry white wine
3 kg yellow flesh potatoes
2 Golden Delicious apples
nutmeg – cognac
extra-virgin olive oil
salt – black pepper – pink pepper
Put the duck breast into a container with the juice of two oranges, an espresso cupful of cognac, a few grains of pink pepper and a handful of salt. Put on the lid and leave to marinate for 12 hours in the fridge.
Clean and trim the onion, peel the apples and slice finely.
Peel the oranges, segment and section, removing peel, pith and membranes.
Coarsely chop the prunes, apricots and raisins.
Cook the onion, apples, prunes, apricots and raisins in a frying pan in a drizzle of oil, until they start to turn golden, then add the white wine and reduce. Add the orange sections, pressing them to release the juice. Add a ladleful of stock and cook for an hour, to give a slightly caramelised sauce.
Cook the potatoes in boiling salted water then peel and mash. Add the butter at room temperature, the hot milk, a pinch of nutmeg, salt and black pepper and stir to give a soft, smooth purée.
Make two vertical and two horizontal cuts in the skin on the duck breast, then cook for 7 minutes in a frying pan in a drizzle of oil, skin side down. Turn it over and continue cooking skin side up for a further 2 minutes, then take off the heat and rest for 4-5 minutes.
Cut the duck breast into slices.
Pool the purée on the plates, top with the sliced duck, drizzle over the fruit sauce and serve.