Arborio Rice with Thiny Grilled Sliced Breast of Duck in a Tangerine Curry Sauce

by Alessandro Dirienzo
(San Diego, California USA)

AS A 100% ITALIAN/SICILIAN MAN,I DISCOVERY AND BUILDING THIS RECIPE IN ITALY FEW YEARS AGO WHEN I WAS VISIT MY FAMILY IN SICILY,ONE DAY I WAS COOKING FOR THEM AND THEY BRING TO ME A FRESH TANGERINE (MANDARINO) AND THE CHALLENGE ME SAID ABOUT I CAN NOT MAKE A DISHES WITH THIS FLOWERED FRUIT,SO THIS HOW I BUILD AND MAKE THIS FABULOUS RECIPE,THAT GIVE TO ME LOT SATISFACTION AND A GREAT SATISFACTION ALONG MY CLIENTS INCLUDED MY FAMILY.

INGREDIENTS

4 breast of duck

4 tea cup of arborio rice

10 unit of fresh tangerine

1 coffee spoons of Indian curry (not to spiced)

4 coffee spoon of unsalted butter

6 coffee spoon of crunch corn flower

1 bag of fresh basil

2 full sliced (julienne) red onions

2 spoons of canola olive oil

2 liter of meat stock

2 spoons of Parmesan cheese

2 unit of Japanese onions( cut them into cubes)

salt

pepper

PREPARATION

The Breast Duck:

Put the breast of duck in a glass form dish filled with grappa or other similar liquid,let marinaded for 6 hour in a fridge.

Sliced and cook in a very hot antiaderent pans for few minute in the booth side and reserve.

The Sauce:

In small pot pans melted the 3 spoons of butter with the curry,till become all brown,put over the fresh tangerine already squized and let cook till become glacé and reserved.

The Flower:

In a antiaderent sauted pans,cut 1 unit of red onions julienne style,cooked till become dark and glacé,put over the flower corn and mix over,in the mean time bring over also the Basil and mix till all ingredients become ones and reserve.

The Rice:

In a large pans put over 2 spoons of canola oil and 1 unit of red onions julienne style,and cooked till the onions become gold.

Bring over the rice and mixed till all become brown,start put over the meat stock any time the rice becomes dry till cooked,few minute after the rice been ready put over the sliced breast of duck,the parmesan,then let over of the butter and the Japanese onions,mix all ingredients been incorporeded and reserve.

Assemblage:

In a large plate in the middle put over the flower corn first, and on top of that the rice with the duck well positioned,all around assamble the sauce and serve very hot.


ALESSANDRO DIRIENZO