Ingredients1 duck breast
1 handful of french beans of Badalocco
extravergin olive oil
1 clove of garlic
20 g of Provolone Valpadana
smoked fat duck liver cut into small cubes
PreparationAfter boiling the beans with the celery and the carrot, make them pan-fry with a little bit of lard, some extravergin olive oil and a not peeled clove of garlic.
Add salt and pepper. Meanwhile cut the Provolone Valpadana into slivers, put them on a dish with the beans, that are still warm. On the salad put the duck breast, previously cooked in the pan with the extravergin olive oil, arranging it fan-shaped.
Add the red wine sauce, that you have prepared reducing the red wine aromatized with scallion, a leaf of laurel and the Chinese pepper soaked for 48 hours into the red wine.
Season the whole with extravergin olive oil and garnish with small cubes of smoked fat liver.