Duck alla Caterina de'Medici
Signature dish of our restaurant
A Signature dish that recalls the Medici cuisine. It was in fact Catherine de’ Medici, queen of France, who brought this dish from the Florence court to the French royalty. A Medici dish reimagined in a modern key, reminiscent of the ancient history of Artimino.
Ingredients
for 10 people
4 duck breasts
1 clove of garlic
1 sprig of sage, thyme and rosemary
3 star anise
Extra Virgin Olive Oil from Tenuta di Artimino
50 ml of Grand Marnier
50 gr of butter
12 oranges
350 gr of sugar
5 gr fennel seeds
2 Belgian endives
4 radishes
1 fennel
1 carrot
1 lemon
Instructions
For the orange sauce
Squeeze ten oranges and in a saucepan add the sugar, star anise, fennel seeds and simmer, reduce by two thirds. Meanwhile, prepare the salad with the Belgian endive cut into diamonds, the radishes in slices, 2 oranges peeled, the fennel cut into thin julienne strips and the carrot thinly sliced, seasoned with lemon juice, salt and extra virgin olive oil from the Tenuta di Artimino.
Next cut the excess fat from the duck breasts, in a non-stick pan pour a little oil and brown the duck breasts starting from the skin side, salt and blend with the Grand Marnier. Then add garlic, sage, thyme, rosemary and butter, cook in the oven for about 8 minutes, then leave to rest for 2/3 minutes. Slice the duck breast and place it on a plate, brush with the orange reduction and serve with the endive salad.
The ideal pairing
POGGILARCA DOCG
The pairing of wine with duck with orange is not easy. We offer our Carmignano Docg Poggilarca, with softness and good structure.