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Gourmet



This Brunello is wonderful with roasts, game, and pecorino cheeses.

Recipe of our Chef Luca Lodovici.

BAKED DUCK BREAST WITH ROSEMARY, SLICED ZUCCHINI, AND DRIED TOMATOES
for 4 persons

Ingredients
4 duck breasts
10 zucchini
dried tomato
thyme
garlic
San Felice Olio Extra Vergine d’Oliva
salt and pepper
2 dl duck stock

Procedure
Slice the zucchini thinly and sauté together with a clove of garlic in olive oil, salt and pepper.
Peel the tomatoes, then dry them, along with oil, salt, garlic, and thyme.
Brown the duck breasts, then bake in the over at 200º C for 5 minutes.
Arrange the sliced zucchini in the centre of the dish, slice the duck and glacé with the duck sauce, finish with the dried tomatoes and fresh thyme.

Brunello