Thigh of mallard, brains and tapioca

Preparation	40'
Difficulty	Medium
Game	Duck
Calories	400 - 500
Activity	Running M 44', F 60'
People	4
Wine pairing	Valpolicella Ripasso Doc

Ingredients

The thighs

4 mallard thighs
40 g truffle cream
50 g mushrooms
50 g butter
20 g wild herbs

For the sauce

200 g mallard brain
50 g butter
10 g juniper berries
30 g raisins
10 g white grappa

For the tapioca

100 g tapioca
2 l saffron broth

Kcal 485 *

*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

In a saucepan, flavour the butter with wild herbs. Clean and cut the mushrooms, cook them in a pan and blend them with a cutter.
Boneless thighs by thoroughly cleaning the femur (leaving it attached to the pulp), stuff the thighs with mushrooms and truffle cream and tie them with the help of twine.
Slowly cook the thighs at a distance hanging on a charcoal barbecue, while cooking brush them with the herbal flavoured butter. After cooking, brown the outer parts of the thighs.
In a saucepan, cook the brains with butter, raisins, cocoa and juniper berries. Once cooked, blend the sauce by adding the grappa and then filter the sauce obtained.
Cook the tapioca balls in saffron broth.
Serve the thigh with the sauce and tapioca next to it.

Thigh of mallard, brains and tapioca

Ingredients

Preparation

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