Ingredients for 4 Servings
For duck breast: 2 duck breasts, 70 gr strawberry tree honey, 10 ml extravirgin olive oil, rosemary, sage, thyme, laurel, salt, pepper.
For the compote: 300 gr Golden apples, 50 gr red rose petals, lemon peel, salt, pepper.
For the garnishing: 4 red onions, 100 gr Golden apples, 50 gr “00” flour, 200 ml peanut oil, 10 ml lemon juice, 1 kg table salt.
For the reduction: 100 ml Collina Torinese Barbera wine, 30 gr sugar, vanilla, cinnamon, aniseed, nutmeg, pepper.
For the decoration: 4 apple chips, red rose petals, 10 star anice berries, salt.
Chop the aromatic herbs and put them in a bowl, add salt, white pepper and a light sprinkle of olive oil.
Prepare the breasts by cuscoring the skin and carefully rubbing with the herbs mix, then put in the fridge.
Peel the apples and cut them into small cubes. Put them in a pan with very little water and the lemon peel and cook on a low flame until they melt. Remove the lemon peel and add the rose petals. Cook for a few minutes, then blend in the mixer. Adjust salt and pepper and keep warm.
Wash the onions without peeling them. Pour 250 gr of salt on the bottom of a baking pan. Place the onions on top and cover with salt. Bake in the oven at 250° C for 20 minutes. When cooked, take out of the oven and leave covered in salt. Chop the apple into tiny cubes and add lemon juice. Drain the apple, dry it, flour it and fry it in peanut oil. Drain, salt and keep warm. Warm up the wine with the spices, add sugar, boil until it turns into a syrup. Filter the reduction.
Warm up the extravirgin oil in a pan and roast the duck breasts 5 minutes per side. Place them in a baking pan over greaseproof paper and glazed with abundant honey. Place in the oven at a high temperature for 5 minutes to glaze.
How to serve: slice the duck breasts and place on a plate in the shape of a fan, add the compote and the onion after removing the salt. Decorate with fried apple bits, add apple chips, rose petals and star anice berries