Confit di Alette d’anatra Rougié con misticanza e maionese all’Aceto Kurozu Vermont
DOSES FOR: 1 porzione
Ricetta a cura dello chef Sauro Bison
2 portions Confit of Rougié duck wings
20 g Aromatic salad
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.
1 egg yolk
5 g Kurozu Vermont Marusho vinegar
2.5 g Water
100 g Seed oil
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.