When you ask for a Personal Cook or for a Cooking School, generally you aspect something new; anyway you know it’s not often easy…the ingredients are always the same and the most common thing, at the end is that the food is good.
Well, this dish instead combines everything you’re expecting when you think something “new” in your kitchen or way to cook.
“New” is in fact not only related with flavour, ingredients or appearance of a dish; it’s all these things combined with an added value that you can’t explain but just feel with all your senses. Tha’s why I love to be a personal cook: my guests can tell me “thank you” many and many times, but there are no words, just their smiles, their eyes can explicate what they’re feeling while tasting…and after.
Here is an amazing recipe perfect to amaze your guests in a special occasion, worthy of a real personal cook; no matter if the personal cook is a family mother or a professional chef. When someone cooks for another you’re always “personal” to that person.
I made this Duck Breast with Redcurrant Mayonnaise and Crispy Parma Ham for Christmas lunch at my home (I made this mascarpone and amaretti dessert too) and it was very successful both for the inviting and elegant appereance, both for the extremely delicious flavour. I think that’s precisely what a personal cook is looking for: something quick, but beautiful and very good at once.
My family loved it very much and they asked for an addictional serving: it’s a gorgeous dish, very light, tender and rich all at once.
I could maybe add this to our Menu of Cooking Classes in Tuscany, even if our students often ask for a Tuscan Menu, Fresh Handmade Pasta based (we’re mad about fresh pasta!).
The way of cooking is similar to that one of Tagliata (grilled and sliced tender beef steak) the name calls for another amazing recipe that you can find clicking here: Carpaccio with honey and mustard sauce
It is definitely not a difficult recipe and you can prepare the redcurrant mayonnaise (that’s anyway easy) the day before.
Next time I’ll try with raspberry mayonnaise, that’s the only difficult step that you can meet: many, small and hard seeds in redcurrant! Anyway the sour flavour of redcurrant is perfect for duck…so I’m not so sure about the result, but I’ll let you know.
I’m thinking to add this dish to the Menu of Private Dinners in Tuscany (the ultimate chef services at villa in Tuscany) just because of the achieved success, even if duck meat is not an usual flavor here in Tuscany.
Anyway you know, Carpaccio is typically Italian and with our group of Personal Cook Women (Cuoche in Vacanza) it could be one delicious starter or main course to show on the tables of our guests.
Some tips before the recipe:
- Cooking the duck is not difficult but please, respect the step to put the duck (skin side) in a cold pan with some oil and turn it up to high
- Season the meat side when the skin is crispy brown and flip it over right at this moment
- Redcurrant is full of seeds. You can use both blender or immersion blender, anyway remind passing the puree through a sieve or using a food mill
- Redcurrant Mayonnaise is sour, if you prefer you can soften it with a teaspoon of sugar
- This is a Carpaccio, that’s why the meat has to be cooked until just pink (still very rare if you like)
- 1 duck breast 500 gr
- 250 gr redcurrant
- 80 gr Parma ham
- extra virgin olive oil
- salad small leaves 5 or 6 to decorate
- REDCURRANT MAYONNAISE:
- Put the redcurrant in a blender that you can open while running
- Add some salt and pour the oil into the running blender very, very, very slowly. Slow dripping oil is key for making mayonnaise.
- Sieve the redcurrant mayonnaise and put it to rest
- DUCK BREAST:
- Using a sharp knife score the skin of the duck in a cross hatch pattern (it keeps from bursting)
- Pour some extra virgin olive oil in a pan and add the aromatic herbs and the garlic clove. Turn heat to medium and let the oil take all the flavors for 2 minutes.
- Turn heat off, remove the herbs from the pan and let it cold.
- Put the breast skin-side down on the pan and turn heat to medium
- Let it cooks until very crispy and golden, it's about 5 minutes (more or less, keep an eye on it)
- Flip the duck onto its breast and let it cooks for about 6 minutes
- Remove from pan and allow it to rest wrapped in aluminum foil
- CRISPY PARMA HAM
- Cut the Parma ham in thin slices
- put them on a no stick pan and toast them until crispy
- set them a part
- DUCK BREAST AFTER THE REST
- Finely slice the duck breast with a sharp knife and add salt, pepper and a string of oil
- Serve placing on the plate first 2 tbs of redcurrant mayonnaise
- than the 2 or 3 duck slices
- sprinkle with crispy Parma ham
- Lastly a few small leaves of salad to decorate