DUCK BREAST RASPBERRY SAUCE AND SPONGE CAKE WITH SESAME


This article is also available in: Italian

SERVES 4

FOR DUCK BREAST WITH RASPBERRIES

– 2 duck breasts (about 500 g)
– 1 dl raspberry vinegar
– 100 grams of raspberries
– 1 bay leaf
– 1 lemon peel
– 50 g butter
– salt, pepper

FOR SPONGE CAKE WITH SESAME

– 4 paper cups

PRALINE SESAME TOAST

– 115g sesame seeds
– 25g sesame oil or extra virgin olive oil

BASE FOR SPONGE CAKE WITH SESAME

– 120g of toasted sesame praline
– 4 large egg whites
– 3 large egg yolks
– 80g sugar
– 20g of wheat flour

SALT SESAME TOAST

– 20g sesame
– 2g of salt

PREPARATION OF DUCK BREAST

Prepare the duck breasts by 3-4 diagole cuts in the skin without sinking the knife too. In a pan put a drizzle of extra virgin olive oil, let it heat thoroughly and place the breasts skin side down. Fry over high heat for 3 minutes. Turn the meat and saute for another 3 minutes. Remove the breasts from the pan and let them drain on a wire rack. Put in the same pan the bay leaf and 40 grams of butter and when it becomes foamy, add the duck breasts well peppered and seasoned with salt and pepper. After about 3 minutes add the vinegar and cook for at least 6-7 minutes. The meat should be pink inside well. Add to the pan half of the raspberries, cook 2 minutes, removed from the heat and add a knob of butter.

PREPARATION OF SPONGE CAKE WITH SESAME

PRALINE SESAME TOAST

Toast the sesame seeds in a skillet over medium heat for a few minutes. While it is still hot, mix sesame seeds with sesame oil toasted in a mortar and crush thoroughly with a pestle to obtain a fine paste. Pass the mixture through a sieve.

BASE FOR SPONGE CAKE WITH SESAME

In a planetary mix the praline that you have previously prepared with egg whites, egg yolks, sugar and flour until dough is smooth. Put the mixture into a trap by passing it through the funnel and a colander or sieve. Load the siphon with 2 charges of air and shake every time. Let stand in refrigerator for at least 2-4 hours.

SALT SESAME TOAST

Toast the sesame seeds in a skillet over medium heat. Mix the toasted sesame with salt and make a fine powder using a mortar or chop spices.

COOKING SPONGE CAKE IN A MICROWAVE

Prepare paper cups making 3 small slits on the basis of the cups with scissors. This will enable the steam generated during the heating to escape. Using the siphon, fill about 1/3 of the paper cup with sesame mousse. – Insert the glass in the microwave and cook for 40 seconds at maximum power. You can cook 2 or 3 sponge cake at a time. Remove from microwave and lasciartele cool to room temperature. With the help of a spatula, carefully release the sponge cake from the glass.

FINISH

With a pastry brush spread a thin layer of raspberry sauce on plate- Scaloppate duck breast and arrange it for good on the plate over the sauce Divide in half the sponge cake, put it anywhere on the plate and finish it all with a thread of extra virgin olive oil.

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