Chef Mattia Trabetti's Modena Safari from ALTO in Fiorano Modenese is ongoing.

Ingredients

Whole duck 1pcs
Onion 2pcs
Carrots 2pcs
Green asparagus 10pcs
Quince mustard 5g
Mixed mustard 5g
Butter 100g
Tarragon 200g
Red wine 100g
Pepper grass 10g

Procedure

Duck cleaning
Divide the wings, neck and back that we will use for the sauce, the innards and thighs for the paté, and the breast, which we leave on the carcass and refrigerate for 7 days.

Creamed asparagus
Take the asparagus, keep 2 aside and use the rest for the cream, blanching them in salted water and then blending them with just a little roasted onion.

Asparagus garnish and asparagus roll
Of the ones set aside, we take one asparagus and blanch it whole for 30 seconds and then put it in water and ice to stop the cooking, mark it lightly with a knife to create space for the mustards. We slice the other asparagus very thinly lengthwise and use it as a wrapper to wrap the paté.

Paté for the roll
Strip the thighs of their skin, put them in a steel tub, cover everything with half seed oil and half extra virgin, close and cook confit in a 78-degree oven for 12 hours. Drain the thighs and strip them. Separately, we brown the innards, deglaze with Marsala, cream and let reduce. Whisk together the thighs to make a smooth, full-bodied pate. When cold, create 30g sausages, that will be wrapped with the asparagus.

Tarragon butter
Whisk the butter with tarragon bringing it to 70 degrees, strain and let cool.

Duck sauce (jus)
Brown the duck bones with carrots and onion, deglaze with red wine and cover with ice. Bring very slowly to a simmer. Cook, strain and reduce to a jus.

Duck breast
Mark the duck skin with a knife from the whole carcass to help improve cooking and crispness, then cook in the Josper.

Plating

To plate, place cream of asparagus and tarragon butter at the base. Then place the roll with paté, asparagus with mustards and the breast. Finish the dish with the duck sauce.