An Italian slurp job

Duck Breast
(Carpaccio D’anatra Smoked duck breast carpaccio, apple's chips, pickled radish, honey evo soya dressing)

Ingredients

• 1/3 duck breast
• rosemary thyme
• 300 gm apple
• 200 gm sugar
• 300 gm radish
• 100 gm vinegar
• 50 gm honey
• 100 gm olive oil
• 50 gm soya sauce
• 400 gm mixed salad

For the duck

• Season duck breast. l Smoke with a smoker adding thyme and rosemary until the internal temperature is 52°.
• Cool. l Burn skin with a blue torch. l Freeze it

For pickling radish

• Cut baby radish. l Bring to the boil, one part vinegar, one part water and half part sugar.
• Pour liquor still boiling on baby radish.
• Cool down at room temperature.

For dressing
Make an emulsion with soya sauce, honey and extra virgin olive oil.

For apple

• Bring to a boil one part water and half part sugar.
• Cool syrup down.
• Slice apple thin
• Immerse apple in the syrup.
• Lay apple slices out on a tray.
• Cook them for an hour each side at 90°.

For plating

• Slice duck with a slicer.
• Season lettuce with the honey-soya dressing.
• Plate the lettuce and add sliced duck (about 10 pieces).
• Add pickled baby radish.
• Dress all the duck slices with the honey-soya dressing and add two apples slices.

Chefs Marouane Rahali and Nicola Costa

Agnello in crosta di pistachio
(Marinated lamb tenderloin pistachio crust, potato cream and asparagus)

Ingredients

• Lamb fillet 200 gm
• Mashed potato 100 gm
• Rosemary 5 gm
• Lamb 30 gm
• Pistachio  20 gm
• Crushed pepper 2 gm
• Bread crumble  40 gm    
• Salt 1gm
• Thyme 2 gm
• Minced garlic 5 gm
• Olive oil 20 ml
• Asparagus 60 gm

Method

• Marinate two medallions of lamb with garlic, rosemary and oil for half hour.
• Take pistachios and chop. In a pan, toast bread crumb with herbs and pistachio.
• In a medium heat pan, heat olive oil with garlic and thyme.
• Sear lamb on both sides with olive oil along with garlic and rosemary, thyme  for five’ minutes each side. Brush the lamb all over with mustard sauce, and the pistachio mixture.
• Finish cooking the lamb in the oven at 200 degree C for 10 mins.
• Serve with some mash potato and sautéed asparagus, like in the picture.

—  Recipes courtesy Head Chef Marouane Rahali and Chef Nicola Costa, Alto Vino, Marriott Whitefield Bengaluru