Red Rice Timbale with Duck and Myrtle
A contemporary Italian timbale with wholegrain red rice Cardinale Acqua e Sole shaped in a chef's ring, pink duck breast with crisp skin and a Sardinian Cannonau sauce with myrtle berries mirrored on the plate. A structured main course with a wild, Mediterranean profile from our kitchen at Lumellogno, naturally gluten-free.
- Time: 80 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Riso Rosso Cardinale Acqua e Sole
- whole duck breast with skin
- crushed Sardinian myrtle berries
- Cannonau di Sardegna DOC
- bay leaves, torn
- shallot, finely chopped
- vegetable or chicken broth
- garlic clove in its skin for the marinade
- bay leaf for the rice water
- extra virgin olive oil
- coarse salt for the rice water
- Fine salt and freshly ground black pepper
- Optional: 1 tsp Sardinian myrtle liqueur