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Roulade of wild duck and pancetta with radicchio cream — image

Roulade of wild duck and pancetta with radicchio cream

Wild duck with pancetta and radicchio cream, complemented by earthy notes of huitlacoche and fresh accents of apple and balsamic.

Ingredients

Pancetta
Wild duck fillet
Huitlacoche

1Radicchio
Balsamic vinegar
1units.eetlepelEmulsifier
1units.eetlepelHuitlacoche

Apple (diced)
Black pepper sauce
Vegetable croutons
Pumpkin purée
Pancetta

Preparation

  1. Roast the duck breast to a core temperature of 52°C.
  2. Gently flatten the meat with a pestle and lightly brush with a huitlacoche purée.
  3. Slice the pancetta thinly and lay in strips. Place the duck on top and roll tightly.
  4. Cool down and briefly sear before serving.

  1. Braise the radicchio with a dash of balsamic vinegar and a tablespoon of huitlacoche until tender.
  2. Blend until smooth and season with a little sugar. Add a tablespoon of emulsifier for a smoother result.

  1. Briefly sear the duck roulade.
  2. Heat the pumpkin purée, radicchio cream and plate together with the duck roulade.
  3. Briefly bake the pancetta in the oven.
  4. Arrange the warm components on a board and top with apple cubes, black pepper sauce and vegetable croutons.