Wild Duck Breast, Black Murgia Chickpeas, and Persimmon

Preparation	8h45’
Difficulty	Hard
Game	Duck
Calories	400 - 500
Activity	M 44’, F 60’
People	4
Wine pairing	Pinot Nero

Ingredients

N 1 wild duck breast
G 250 dried black chickpeas
N 1 persimmon (Fuyu type)
Extra virgin olive oil to taste
Salt to taste

Kcal 490 *

*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

Start by soaking the black chickpeas for at least 8 h before use, changing the water at least once.
After soaking, put the chickpeas in a pan with olive oil and salt, then cook over medium heat for about 25’with the lid on.
Remove the chickpeas from the heat and blend them, adding olive oil little by little, until you get a fairly smooth mixture.
Clean and peel the persimmon, then cut it into cubes about 1 cm on each side. At this point, you can choose whether you prefer a fresher taste (leave the persimmon raw), or if you want to sauté it in a pan for a couple of minutes over medium-high heat.
Slice the duck breast into scaloppine about 8 mm thick, then sear them in a hot pan for 1 minute per side.
To serve, spread the chickpea sauce on the plate, add the persimmon cubes, and finally place some slices of warm duck breast on top.

Wild Duck Breast, Black Murgia Chickpeas, and Persimmon

Ingredients

Preparation

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