{"id":114164,"date":"2025-12-19T17:41:51","date_gmt":"2025-12-19T17:41:51","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=114164"},"modified":"2025-12-19T17:41:58","modified_gmt":"2025-12-19T17:41:58","slug":"duck-breast-recipe-medlars-broccoli-cream","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/duck-breast-recipe-medlars-broccoli-cream\/","title":{"rendered":"Duck Breast Recipe with Medlars and Broccoli Cream"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-text-align-center\">Elevate Your Table with the Signature Duck Breast Recipe by Chef Daniele Arzilli: A Tribute to Tuscan Nature<\/h2>\n\n\n\n<p>This dish is a true tribute to Tuscan nature: <strong>Duck Breast with Common Medlar, Broccoli Cream, and Crispy Potatoes<\/strong>, a <a href=\"https:\/\/cucineditalia.com\/en\/savory-pecorino-flan-recipe-gourmet-appetizer\/\" target=\"_blank\" rel=\"noreferrer noopener\">signature recipe<\/a> by <strong>Daniele Arzilli<\/strong>, Executive Chef at <strong>Park Hotel Marinetta<\/strong>.<\/p>\n\n\n\n<p>The <strong>duck breast<\/strong>, tender and succulent, releases its full aromatic potential when seared in butter and high-quality extra virgin olive oil. It is accompanied by a velvety broccoli pur\u00e9e that provides a vibrant, silky note to the palate, while golden potatoes add an essential crunch to balance the texture of the meat. Completing the harmony are the medlars\u2014sweet yet slightly acidic\u2014which transform every bite into a <strong>sophisticated play of contrasts<\/strong>: earth and fruit, warmth and freshness, comfort and surprise.<\/p>\n\n\n\n<p><strong>READ ALSO:<\/strong> <a href=\"https:\/\/cucineditalia.com\/en\/christmas-2025-the-best-champagnes-under-e60\/\" target=\"_blank\" rel=\"noreferrer noopener\">Christmas Special 2025: The Best Champagnes Under \u20ac60<\/a><\/p>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Duck breast<\/strong>: 400 g<\/div>\n                <div><strong>Extra virgin olive oil<\/strong>: 50 ml<\/div>\n                <div><strong>Butter<\/strong>: 20 g<\/div>\n                <div><strong>Potatoes<\/strong>: 150 g<\/div>\n                <div><strong>Fresh broccoli <\/strong>: 100 g<\/div>\n                <div><strong>Red wine<\/strong>: 100 ml<\/div>\n                <div><strong>Common medlars<\/strong>: 100 g<\/div>\n                <div><strong>Fine salt<\/strong>: To taste<\/div>\n                <div><strong>Black pepper<\/strong>: To taste<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Duck breast: 400 g&#xa;Extra virgin olive oil: 50 ml&#xa;Butter: 20 g&#xa;Potatoes: 150 g&#xa;Fresh broccoli : 100 g&#xa;Red wine: 100 ml&#xa;Common medlars: 100 g&#xa;Fine salt: To taste&#xa;Black pepper: To taste&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<h2 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h2>\n\n\n\n<p><strong>Preparation of the Duck:<\/strong> Separate the two duck breasts and <strong>score the skin<\/strong> with crosswise incisions, <strong>leaving it attached to the meat<\/strong>.<\/p>\n\n\n\n<p><strong>The Medlars:<\/strong> Clean the medlars and boil them in a syrup of water and sugar, <strong>keeping them slightly crunchy<\/strong>, then cut them into slices.<\/p>\n\n\n\n<p><strong>Broccoli Cream:<\/strong> <strong>Boil<\/strong> the broccoli in salted water, then cool them in ice water to maintain their <strong>bright color<\/strong>. <strong>Blend<\/strong> them with extra virgin olive oil until a <strong>smooth cream<\/strong> is obtained.<\/p>\n\n\n\n<p><strong>The Potatoes:<\/strong> Peel and <strong>slice<\/strong> the potatoes, <strong>blanch<\/strong> (parboil) them for 5 minutes in salted water and <strong>saut\u00e9<\/strong> them in a pan with oil and butter until golden.<\/p>\n\n\n\n<p><strong>Searing the Duck:<\/strong> <strong>Sear<\/strong> the duck breasts over <strong>high heat<\/strong>, first on the skin side and then on the other, until the desired level of cooking (preferably <strong>slightly rare<\/strong>).<\/p>\n\n\n\n<p><strong>Plating:<\/strong> Plate with the broccoli cream as a base, the crispy potatoes, and the medlar slices to garnish.<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\"><\/ol>\n\n\n\n<p><strong><a href=\"https:\/\/hotelmarinetta.it\/en\/\" target=\"_blank\" rel=\"noreferrer noopener\">Park Hotel Marinetta<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Elevate Your Table with the Signature Duck Breast Recipe by Chef Daniele Arzilli: A Tribute to Tuscan Nature This dish is a true tribute to Tuscan nature: Duck Breast with Common Medlar, Broccoli Cream, and Crispy Potatoes, a signature recipe by Daniele Arzilli, Executive Chef at Park Hotel Marinetta. The duck breast, tender and succulent, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":113690,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15654,15650],"tags":[],"class_list":{"0":"post-114164","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recipes-from-italy","8":"category-food-wine-en"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/114164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=114164"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/114164\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/113690"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=114164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=114164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=114164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}