DUCK FILLET ROAST WITH FRESH WHITE TRUFFLE, MASHED SUNCHOKE AND VEGETABLES

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Petto anatra arrosto con tartufo nero

INGREDIENTS FOR 4 PEOPLE

4 half duck fillets;
extra virgin olive oil;
sunchoke 300g;
Fresh Black Truffle 40 g;
shallot 10 g;
broccoli 600 g.

salt, pepper;

PREPARATION

Make cuts on duck fillet skin to create rhombus. Sauté both sides of fillets in a pan with little oil and season with salt and pepper. Place in the oven at 180° (56/65° at the centre) for completing cooking. To make the puree, peel the sunchoke and cut into pieces. Brown the shallot in a pan with little oil, add the sunchoke and some spoonful of water then bring to cook. Mix with hand blender, add salt and pepper. Boil broccoli florets and drizzle with a little oil. Slice duck fillets and arrange on a serving plate with mashed sunchoke and vegetables. And finally, add Fresh Black Truffle gills on top.

TRY OUR RECIPE AT HOME

Black Truffle