A tribute to my country
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
THE RAGOUT
350 g ground duck meat
1 carrot
1 onion
1 celery stick
3 cloves garlic
2 laurel leaves
5 juniper berries
1 sprig fresh thyme
1 sprig rosemary
100 ml red wine
125 g tomato pulp
1 spoonful smoked paprika
Salt to taste
Pepper to taste
THE FOAMED FONTINA CHEESE
250 ml whole milk
125 ml cream
200 g fontina cheese
50 g grated parmesan cheese
30 g butter
30 g flour
Nutmeg to taste
A pinch of salt
COMPLEMENTS
200 g wanton dough
60 g leek (in julienne)
30 g olive oil
50 g Iberian bacon
50 g grated Parmesan cheese.
METHOD
- Wash and chop the vegetables.
- Sauté them in a pot with a dash of olive oil.
- Sauté the ground duck meat in a pan and set aside the excess fat.
- Add the meat to the stew.
- Smooth it out with white wine and reduce.
- Add in the tomato pulp and spices.
- Season and leave to cook on a low heat for 3 hours.
- Make a classic roux using the butter and flour.
- Add in the cream, milk and nutmeg.
- Rectify the salt and cook until it thickens.
- Add in the two grated cheeses and let them melt completely.
- Strain and put in a syphon while still hot (use two loads).
- Stretch the wanton out into 7 cm x 7 cm squares.
- Boil them in salted water for two minutes.
- Strain and stretch out along a counter top.
- Fill each square with a spoonful of ragout (good and dry).
- Pinch closed, creating filled pasta bags.
- Seal both sides on the griddle.
- Put the leek and olive oil into a glass jar.
- Cover with cling film and cook for 3 minutes in the microwave at medium power.
- Roast the bacon and Parmesan cheese for 15 minutes at 175 degrees centigrade.
- Reduce it to a fine dust.
SERVING
- Place a spoonful of leek confit in a deep dish.
- Place 3 wanton bags on top; cover with the foamed cheese, lastly, decorate with the bacon, parmesan and a few drops of leek oil.
- Serve quickly.
