Day 12. Italy | JW Marriott Venice Christmas Recipe
Polverara Duck, is particularly sweet / savoury flavour, perfect during the festive Christmas period. Fed only on honey and royal jelly and raised only in the Venice area, this unique meat is exclusive and upscale - just like the JW Marriott Venice!
Here is the recipe by Executive Chef Mauro Taufer on how to make Polverara Honey-Fed Duck Escalope - Crêpe Suzette Style,
For the Duck Escalope:
120g foie gras escalope
40g flour (plain white flour)
20g granulated sugar
2g black pepper
4 - 5 orange segments - skinless
200g sautéed spinach
To prepare Orange Honey:
100g orange zest
½ small spoon Sichuan pepper
For the Crêpes:
100g flour (plain white flour)
1 small spoon salt
60g seed oil
Duck Foie Gras
Flour the foie gras and brown in clarified butter.
Add Cointreau and let the alcohol evaporate, then add orange honey, orange zest and lastly the orange segments.
Stir fry spinach in a pan with 100-150g of butter, I recommend leaving the spinach crispy, season with salt and pepper.
Combine all the crêpe ingredients in a blender and mix on medium speed until smooth. Heat a non-stick frying pan over a medium heat. Brush the pan with a small amount of melted butter. Pour 2-3 tablespoons of batter into the centre of the pan and tilt the pan to cover the bottom evenly. Cook for about 1 minute.
For the Orange Honey
Bring orange juice to the boil in a large skillet over high heat. Add the sugar and orange zest and simmer. Continue to cook until the sugar has dissolved, for about 5 minutes. Working one by one, place each crêpe in the boiled orange juice and allow to absorb the liquid for a minute. Remove and serve rolled while still warm.
I recommend using a big white dish. Place a small crêpe in the middle, fill the crêpe with the sautéed spinach, place the orange segments around the crêpe and the foie gras on top. Garnish the foie gras with some orange zest and then pour the orange honey on top.