And / Duck
Ingredients
- Strianese San Marzano tomato sauce
- Milk cream
- Duck breast
- Caramelized red onion
- Crispy duck egg
- Olive oil
- Balsamic cream
Method
Top with tomato sauce, fior di latte, sliced duck breast, caramelized red onion, crispy duck skin and olive oil. Roast at 460°C in Effeuno. Finish with balsamic cream.
The dough: Poolish with Manitoba and Cuoco · 70% · 72 hours
Poolish · 72 timar
Flour types
- Caputo Manitoba Gold
- Caputo Cook
Method
30% poolish.
Flour blend: 30% Manitoba Oro and 70% Cuoco.
Hydration 70%, fermentation 72 hours.