Po River Carbonara

Preparation	30’/40’
Difficulty	Medium
Game	Duck
Calories	500 - 600
Activity	Running M 51'; F 70'
People	4
Wine pairing	Barbera del Monferrato

Ingredients

For the orzotto:
N 4 egg yolks
G 150 water
G 100 barley
Butter to taste
Parmigiano to taste

For the mallard:
N 2 trimmed mallard breasts
G 50 salt
G 50 sugar

For the chicory cream:
N 1 bunch wild chicory
Oil to taste
N 1 garlic clove

For the curry foam:
N 1 egg white
G 10 curry powder

Kcal 560*

*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 orzotto combine the egg yolks with the water, then smoke them with hay. Cook them in a bain-marie until they reach 80°C / 176°F, then season with salt, vinegar and black pepper. Meanwhile, cook the barley as you would a risotto, then finish it with the yolk cream. If necessary, and if desired, complete the finishing with a knob of butter and parmigiano.
For the mallard cure the mallard breasts in salt and sugar for 4 hours, then rinse them under running water. Sear them over embers, slice them and dress them with their own rendered fat.
For the chicory cream heat the oil in a saucepan with a garlic clove, then add the previously cleaned chicory and briefly cook it. If necessary, add a little water to finish the cooking. Remove the garlic and blend until smooth and even.
For the curry foam combine the egg white and curry, then whisk with a hand emulsifier until you obtain a thick, airy foam.
To plate arrange the finished orzotto on the plate, add the chicory cream, place the mallard breast on top and finish with the curry foam.

Po River Carbonara

Ingredients

Preparation

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