English
Duckburgers
Ingredients for 4 people:
800g duck breast, 1 tablespoon finely choppy rosemary, smoked salt as needed, 1 head of lettuce, 2 vine tomatoes and 1.2kg yellow potatoes.
For the dressing:
100g Dijon mustard, 10g acacia honey, 3g balsamic vinegar, 80g of thick-cut Prague ham slices, peanut oil, 4 hamburger buns and salt as needed.
Directions :
Put the meat through a meat grinder once then add in the rosemary and smoked salt and mix everything together well. Make four meat patties of around 200g each and sear well on a hot skillet before baking for 7-8 minutes in oven pre-heated to 180°C.
Cut each potato with their skins into six slices, blanch for 2-3minutes and then fry twice in abundant peanut oil, first at 140°C and the second time at 170°C. Salt to taste.
Whip the mustard, honey and vinegar together in a mixing bowl to make a dressing.
Cook the ham on a skillet. Grill the opened buns on both sides and fill each with a hamburger, a slice of tomato, a lettuce leaf and the Prague ham.
Serve hot with the potatoes and mustard dressing.
Wine to pair:
Valpolicella Classico Superiore Dop Zýmē
On the label, over a rich, Bordeaux-red background, a pen is writing the name Valpolicella, still uncompleted, however, to suggest the humility and respect with which the winemaker approaches this great classic, whose quality is always being refined and improved.
Medium ruby red, tending towards garnet with ageing. Notes of ripe cherry, morello cherry, and semi-dried plum to the nose. On the palate is smooth and seductive, with an appealing sapidity and impressions of ripe fruit and spice.
Production area: Negrar (Verona), on predominantly limestone and clay soil.
Grape varieties: 40% Corvina, 30% Corvinone, 25% Rondinella, 5% Oseleta
Winemaking method: Vineyard practices: organic fertilization and hand-pruning; shoot-thinning, leaf-pulling, cluster-thinning. Manual harvest. Fermentation of the fresh grapes in September-October at natural temperatures, with a second fermentation, about 14 days, in January on the skins of Amarone in accord with the classic Ripasso tradition. At least 3 years’ maturation in large Slavonian oak barrels, followed by 6 months in the bottle.
Alcoholic content: 13.5%
Residual sugar: 6 g/l
Serving temperature: 18°C
Food pairing: accompanies cold cuts, medium-aged cheeses, soups, and lighter meats
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