Duck confit, crispy coffee bread and asparagus with Pergamino Sul de Minas coffee (cru Arabica, Brazil) (Chef Aurora Mazzucchelli)
INGREDIENTS FOR 6 PEOPLE
For the asparagus:
100g asparagus
5g cane sugar
2g salt
100g mineral water
black pepper, Sechuan pepper, Tasmania pepper, cloves, juniper berries, Pergamino coffee beans
METHOD:
Marinate the row asparagus with all the ingredients in a vacuum pack for 3 hours. Then rinse with water and store them. For serving, cut the asparagus in two parts.
For the crispy coffee bread:
300g dry breadcrumb
300g Pergamino espresso coffee
Salt
METHOD:
Put the breadcrumb in infusion with the coffee, then squeeze it and dry it in an oven. Then finely mince it and add salt. Before serving, heat it in a pot.
For the duck:
1kg duck breasts
200g duck fat
duck sauce
garlic, rosemary, salt, green pepper
METHOD:
In a vacuum pack, cook the whole duck breasts in his fat with garlic and rosemary in the Roner (the required machine for cooking the food in vacuum pack) at 68° for 40 minutes.
Then, toast the skin of the duck breasts in an iron pot for let it crunchy. Slice them.
Before serving, regenerate the slices in the duck fat at 80° for a few seconds; then, dry and put them in the plate with the crispy coffee bread, the asparagus and the duck sauce.
