Saffron risotto with bone marrow and mallard breast

Ingredients

*For every hour of running at a medium-low speed (8 km/h), the AVERAGE caloric expenditure is 8 kcal per kg per hour.

Assuming an average female weight of 60 kg and an average male weight of 80 kg.

For the sauce, brown the mallard carcasses in a saucepan with a drizzle of extra-virgin olive oil. Once well browned, add the vegetables, previously cleaned and roughly chopped, and let them take on a light golden colour for a few minutes. Add the white wine and let it reduce thoroughly.
Add the aromatic herbs and the tomato paste. Once the stock has reduced slightly, cover with ice and continue cooking until you obtain a slightly fluid sauce.
For the mallard, remove the two breasts from the mallard, season them with the spices and aromatics indicated in the recipe, and place them in a vacuum bag. Cook in a water bath at 60°C / 140°F for 45 minutes.
Once cooked, chill them, then brown only the skin side in a non-stick frying pan until it is deeply golden and crisp. Leave to rest for a few minutes, then carve the breast into thin slices.
For the finishing, toast the rice in a saucepan with a drizzle of extra-virgin olive oil. Meanwhile, infuse the saffron threads in the hot vegetable stock and use it to moisten the rice during cooking. Continue cooking for about 13 minutes, adding the stock little by little.
When the rice is al dente and fairly dry, remove it from the heat and finish it with the diced beef marrow and the grated Parmigiano. Adjust the seasoning with salt and serve piping hot.
To plate, spoon the risotto onto the plate, arrange the sliced mallard breast on top, and finish with the reduced cooking sauce.