"WARM " SALAD WITH DUCK, GRILLED MANGO AND BERRY JELLY CUBES - PHOTO RECIPE - STEP BY STEP

 

INGREDIENTS:

40 gr. mesclam salad (arugula, corn, spinach, Swiss chard, lolo biondo and lolo rosso) 

FOR BERRY  JELLY: 

77 gr. blueberry 

62 gr. blackberry 

58 gr. black currant 

42 gr. Strawberry 

44 gr. dry red wine 

43 gr. water 

35 gr. cane sugar demerara 

8 gr. sheet gelatin (or 8g powder + 20g cold boiled water) 

FOR  DUCK  BREAST: 

200 gr. duck breast with skin (fillet) 

5 gr. flower honey 

7 gr. soy sauce 

6 gr. rosemary 

4 gr. garlic 

1 gr. ground mix of five peppers 

FOR  GRILLED  MANGO: 

150 gr. mango 

5 gr. extra virgin olive oil for cranberry dressing: 

10 gr. mascarpone cheese 

15 gr. 35% cream 

10 gr. cranberry "Darbo" sauce 

Besides: rectangular shape 40x110 mm 

 STEP BY STEP PHOTOS OF THE RECIPE

1. In the photo, a set of products for berry jelly: black currants, blackberries, blueberries, strawberries, dry red wine, Demerara cane sugar, leaf gelatin. Pour the sheet gelatin with cold water, let it swell, and then fold it onto a sieve (pour the powdered gelatin with cold boiled water and leave until it swells). 

2. Combine berries, red wine, water and cane sugar in a saucepan. Bring the contents of the saucepan to a boil over medium heat and cook, crushing the berries with a wooden spoon, for 10 minutes. 

3. Pass the berry mixture through a fine mesh sieve. Return the saucepan to the heat and bring the contents to a boil. Remove from heat, cool the juice to t = 80C, add the swollen gelatin, and then stir until the latter is completely dissolved (additional gelatin is not required to dissolve, since it will disperse in hot berry juice). Cool to t = 25C. 

4. Pour the juice into a rectangular dish. Bring the mold to the cold until it is completely gelatinous (the hardening process can be accelerated using the freezer). 

5. Dip the jelly mold into hot water for 3-4 seconds. Shake the jelly out of the mold onto a cutting board and then cut into 10 x 20 x 20mm rectangles. 

6. In the photo, a set of products for the salad: a mix of Mesklam lettuce leaves (arugula, corn, spinach, Swiss chard, lolo biondo and lolo rosso), mango, duck breast on the skin, Mascarpone cheese, 35% cream, flower honey, soy sauce, cranberry Darbo sauce, Extra virgin olive oil, rosemary, garlic, five pepper mill. 

7. Peel the duck fillet from the films. Make grating cuts in the skin without touching the meat. Marinate in soy sauce, honey and a ground mixture of five peppers for 15 minutes. Fry duck meat (put skin side down) in a dry and hot frying pan on both sides until golden-red color, adding rosemary and garlic crushed with a knife blade ( 3 minutes, maximum fire). Transfer the breast into a heat-resistant form, cover with foil and place in an oven preheated to t = 180C for 7 minutes. 

8. Cut the mago into 3mm thick slices. Brush a thin layer of olive oil onto the wedges from 2 sides. Fry the mango on 2 sides until half cooked in a dry, hot grill pan. 

9. For dressing, whisk the Mascarpone cheese with cream. Stir in Darbo cranberry sauce.

 10. Fan the warm mango slices onto a plate. Place hot duck slices on top of the mango. In the center, in the form of a slide, lay out a mix of lettuce leaves seasoned with cranberry dressing. 

11. Place the berry jelly cubes on the edge of the plate (the jelly should not come into contact with the warm mango slices).

Good appetite !