Preparation
Peel 3 oranges removing zest and pith, cut into thin
slices. Emulsify the orange juice with vinegar, Extra Virgin
olive oil, salt and pepper.
Lay the smoked duck slices and the orange on individual chilled
plates. Add some onion jam on each, and sprinkle with prepared
vinaigrette, pepper to taste and garnish with chives.
The oranges can be cut in advance and stored in the refrigerator
in an airtight container.
The unmistakeable flavour of Monini's Extra Virgin D.O.P.
Umbria is perfect to enhance unusual recipes such as this
one.
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