Mallard neck with black-eyed beans

Preparation	40'
Difficulty	Medium
Game	Duck
Calories	700 - 800
Activity	M 71' ; W 95'
People	4
Wine pairing	Barbera oltre po

Ingredients

For the stuffing

N 1 mallard neck
N 2 mallard breasts
N 2 mallard legs
Mallard skin and fat
G 20 amaretti biscuits
G 10 raisins
Garlic
Bay leaves
Thyme
Rosemary

For the beans

G 200 black-eyed beans
Garlic
N 1 leek leaf
Bay leaves
Rosemary
Sage
Black peppercorns

For the bay leaf oil

10 g fresh bay leaves
30 g vegetable oil

To finish

Fruit mostarda
Thyme
Mixed seeds (sesame, pumpkin, flax, sunflower, etc.)

760 kcal*

*For every hour of running at a moderate pace (8 km/h), the average calorie expenditure is 8 kcal × kg × h. To burn the 760 kcal in this recipe, it takes approximately 95 minutes for a woman (average body weight: 60 kg) and 71 minutes for a man (average body weight: 80 kg).

Preparation

Debone the mallard breasts and legs, mince the meat, then combine it with the rendered fat obtained by gently cooking the skin with the herbs, along with the crushed amaretti biscuits and raisins.
Stuff the mallard neck with the mixture and cook it slowly over indirect heat on the grill.
Cook the black-eyed beans in lightly salted water with the aromatic bouquet, leaving one-third to overcook for the purée and the remaining two-thirds al dente.
Blend the bay leaves with the oil at 90°C (194°F) for about 10 minutes, then strain.
Blend the fruit mostarda until smooth.
Spread the bean purée on the plate, add the whole beans, fruit mostarda and bay leaf oil, then finish with the stuffed mallard neck and the mixed seeds.