Meats

Rougié Duck Wings confit with mixed salad and Kurozu Vermont vinegar mayonnaise

5j recipe

DOSES FOR: 1 porzione

Recipe by Chef Sauro Bison

Rougié Duck Wings confit with mixed salad and Kurozu Vermont vinegar mayonnaise
5j recipe
ingredients

2 portions Confit of Rougié duck wings

20 g Aromatic salad

preparation

Take 2 wings out of the bag together with their cooking fat, microwave for 5 seconds to release the cooking juices that will then be used to dress the mixed salad. Roast the wings in the oven at 180° C or place them in a salamandra grill or under a hot broiler, turning occasionally until reaching a nice golden colour, or else brown in a very hot pan.

ingredients

1 egg yolk

5 g Kurozu Vermont Marusho vinegar

Salt

Pepper

2.5 g Water

100 g Seed oil

preparation

Mix the egg yolk with the vinegar, add salt and pepper, a little water then slowly pour in the seed oil, whipping the whole time with a whisk. Season with salt and pepper to taste.

Assembly and finishing

Season the salad with the cooking juices released from the duck wings, arrange the bouquet in the centre of the plate, add the roasted wings and dollop on the mayonnaise.