{"id":11639,"date":"2025-08-11T21:30:57","date_gmt":"2025-08-11T19:30:57","guid":{"rendered":"https:\/\/stefaniacorrado.net\/duck-buttons-in-onion-broth\/"},"modified":"2025-08-11T21:30:57","modified_gmt":"2025-08-11T19:30:57","slug":"duck-buttons-in-onion-broth","status":"publish","type":"post","link":"https:\/\/stefaniacorrado.net\/en\/duck-buttons-in-onion-broth\/","title":{"rendered":"Duck buttons in onion broth"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\">An elegant first course, perfect for impressing your guests with a creative yet traditional dish.<br\/> In this recipe, the broth is not made with water, but by <strong>extracting the pure<\/strong> juice of steamed onions: a concentrate of natural sweetness and aroma.<\/p>\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n<h3><em>Ingredients:<\/em><\/h3>\n<h4>For the button filling:<\/h4>\n<ul>\n<li>1 duck leg (150 g of deboned pulp)<\/li>\n<li>50 g of boiled potato<\/li>\n<li>40 g of grated Parmigiano Reggiano<\/li>\n<li>1\/2 glass of Marsala<\/li>\n<li>Fresh thyme to taste<\/li>\n<li>Salt to taste<\/li>\n<li>Pepper to taste<\/li>\n<\/ul>\n<h4>For the button dough:<\/h4>\n<ul>\n<li>550 g of flour<\/li>\n<li>50 g of semolina<\/li>\n<li>4 eggs<\/li>\n<li>4 egg yolks<\/li>\n<li>1 cap of vinegar<\/li>\n<\/ul>\n<h4>For the onion broth:<\/h4>\n<ul>\n<li>1.5 kg of yellow onions<\/li>\n<li>Salt to taste<\/li>\n<li>To assemble the dish:<\/li>\n<li>Fresh mint to taste<\/li>\n<\/ul>\n<h3><em>Procedure:<\/em><\/h3>\n<h4>For the button filling:<\/h4>\n<p>Cook the leg sous vide at <strong>65.5\u00b0C for 6 hours<\/strong> , or slow braise it in a saucepan. Chop with a knife. Finish cooking in a pan, deglazing with a little Marsala.<br \/> 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.    <\/p>\n<h4>For the button dough:<\/h4>\n<p>Mix all the ingredients together using a mixer and let the dough rest in the refrigerator, covered with cling film, for at least <strong>30 minutes.<\/strong><\/p>\n<h4>To make the button:<\/h4>\n<p>Roll out the pastry thinly and, using a smooth, <strong>3 cm diameter<\/strong> round pastry cutter, cut out the pastry and fill with the filling. Close the button. <\/p>\n<h4>For the onion broth:<\/h4>\n<p>Clean the onions and cut them in half horizontally.<br \/> Steam for 40 minutes. Extract the onion juice using a juicer. Strain. Keep warm.   <\/p>\n<h4>To assemble the dish:<\/h4>\n<p>Cook the buttons in plenty of salted water. Drain carefully and serve with the <strong data-start=\"2316\" data-end=\"2342\">hot onion broth<\/strong> .<br data-start=\"2343\" data-end=\"2346\"> Finish with a few <strong data-start=\"2367\" data-end=\"2393\">fresh mint leaves<\/strong> for flavor. <\/p>\n<p>Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A different broth, a broth without water. Steaming the onions allows us to preserve its pure and unaltered flavor. <\/p>\n","protected":false},"author":1,"featured_media":11454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[546],"tags":[928,925,927,931,926,921,545,930,929],"class_list":["post-11639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-buttons","tag-duck","tag-first-courses","tag-gourmet-cuisine","tag-onion","tag-pure-extracts","tag-stefania-corrado-en-2","tag-stuffed-pasta","tag-vegetable-broth"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Duck Buttons in Onion Broth | Stuffed Pasta Recipe | stefaniacorrado.net<\/title>\n<meta name=\"description\" content=\"Learn how to prepare steamed duck buttons in onion broth: a refined and tasty first course with pure vegetable extraction.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stefaniacorrado.net\/en\/duck-buttons-in-onion-broth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Christmas First Course: Duck Buttons in Onion Broth\" \/>\n<meta property=\"og:description\" content=\"A different broth, a broth without water. 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