An elegant first course, perfect for impressing your guests with a creative yet traditional dish.
In this recipe, the broth is not made with water, but by extracting the pure juice of steamed onions: a concentrate of natural sweetness and aroma.
The duck, slowly cooked and enriched with Marsala and Parmesan, gives body to a delicate yet intense filling. A dish that combines technique, flavor, and seasonality.
Ingredients:
For the button filling:
- 1 duck leg (150 g of deboned pulp)
- 50 g of boiled potato
- 40 g of grated Parmigiano Reggiano
- 1/2 glass of Marsala
- Fresh thyme to taste
- Salt to taste
- Pepper to taste
For the button dough:
- 550 g of flour
- 50 g of semolina
- 4 eggs
- 4 egg yolks
- 1 cap of vinegar
For the onion broth:
- 1.5 kg of yellow onions
- Salt to taste
- To assemble the dish:
- Fresh mint to taste
Procedure:
For the button filling:
Cook the leg sous vide at 65.5°C for 6 hours , or slow braise it in a saucepan. Chop with a knife. Finish cooking in a pan, deglazing with a little Marsala.
Season with salt and pepper and garnish with a few thyme leaves. Stir in the boiled potato and mash with a fork. Cool and stir in the Parmesan cheese.
For the button dough:
Mix all the ingredients together using a mixer and let the dough rest in the refrigerator, covered with cling film, for at least 30 minutes.
To make the button:
Roll out the pastry thinly and, using a smooth, 3 cm diameter round pastry cutter, cut out the pastry and fill with the filling. Close the button.
For the onion broth:
Clean the onions and cut them in half horizontally.
Steam for 40 minutes. Extract the onion juice using a juicer. Strain. Keep warm.
To assemble the dish:
Cook the buttons in plenty of salted water. Drain carefully and serve with the hot onion broth .
Finish with a few fresh mint leaves for flavor.
Enjoy your meal!
