Mallard with pollen and algae

Preparation	30’/40’
Difficulty	Medium
Game	Duck
Calories	300 - 400
Activity	Running M 35'; F 48'
People	4
Wine pairing	Alta Langa DOCG

Ingredients

For the mallard breast:
N 4 mallard breasts
G 10 mallard garum
Coarse salt, to taste
Mallard stock, to taste

For the pollen sauce:
G 30 fish garum
G 15 pollen

For the algae:
G 50 lake lettuce
G 10 sugar

Kcal 380*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

For the mallard breast cover the breasts with coarse salt for 10 minutes. Rinse them, then sear them over embers. Slice them and season with the mallard garum.
For the pollen sauce leave the pollen to hydrate in the fish garum, then blend until you obtain a smooth, glossy sauce.
For the algae wash the lake lettuce to remove the salt, then dry it on paper towels and season it with the sugar. Pass it over the embers until the sugar lightly caramelises, so that it becomes delicately crisp.
To plate, arrange the pollen sauce and the mallard stock on the plate, then place the mallard on top and finish with the algae.

Mallard with pollen and algae

Ingredients

Preparation

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