Duck Bresaola With Borlotti And Red Onion Jam Recipe

Duck Bresaola With Borlotti And Red Onion Jam Recipe - You’ll want to clear some space in your refrigerator to accommodate this three-week-puls home-curing exercise. Canned borlotti beans are available in Italian and Upscale markets.

Duck Bresaola With Borlotti And Red Onion Jam Recipe

Ingredients :

• For the bresaola :
• 3 tbsp. kosher salt
• 3 tbsp. freshly ground black pepper
• 1 tbsp. sugar
• 1 tbsp. hot red pepper flakes
• 1 tbsp. chopped fresh rosemary leaves
• 1 tbsp. chopped fresh thyme leaves
• 1 whole (2-lb). duckbreast.

For The Jam :

• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 2 red onions, cut into ¼” dice
• Kosher salt and freshly ground black pepper
• 1 cup fresh orange juice.
• 1 10-oz. can borlotti beans, rinsed and dranined
• 4 tbsp. extra-virgin olive oil
• 4 tbsp. extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 garlic cloves, thinly sliced
• ½ tsp. hot red pepper flakes
• ¼ cup red wine vinegar

Directions :

1. For The Bresaola : In a small bowl, combine salt, black pepper, sugar, red pepper, rosemary, and thyme. Rub duck breast with this mixture, wrap loosely in wax paper, and refrigerate for 4 days unwrap breast, then wrap like a package with string, leaving one long end. Suspend breast form a shelf in your refrigerator for 3 weeks
2. For The Jan : In a 12”-14” sauté pan, heat 2 tbsp. of the olive oil over high heat until hot but not smoking. Add onions and cook low heat until softened and just slightly golden brown. Season with salt and pepper and add orange juice. Continue to cook, stirring occasionally, until juice has reduced and completely, until juice has reduced and completely coats onions and onions are falling apart, adding a little water if necessary to keep onions form sticking. This should take about 20 minutes. Season again with salt and pepper, if necessary, and set aside to cool.
3. To Assemble : In a Mixing bowl, gently stir together beans, olive oil, garlic, red pepper, and vinegar until well mixed, and set aside for 1 hour.
4. Slice the bresaola very thin with a sharp knife or on a slicer, arrange some of the slices on each of four chilled dinner plates. Remove beans form their barh with a slotted spoon and dibide them evenly among plates. Finish each plate with a dab of onion jam and sprinkle with parsley. Serve immediately.

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