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, releases its full aromatic potential when seared in butter and high-quality extra virgin olive oil. It is accompanied by a velvety broccoli purée 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—sweet yet slightly acidic—which transform every bite into a sophisticated play of contrasts: earth and fruit, warmth and freshness, comfort and surprise.
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Procedure
Preparation of the Duck: Separate the two duck breasts and score the skin with crosswise incisions, leaving it attached to the meat.
The Medlars: Clean the medlars and boil them in a syrup of water and sugar, keeping them slightly crunchy, then cut them into slices.
Broccoli Cream: Boil the broccoli in salted water, then cool them in ice water to maintain their bright color. Blend them with extra virgin olive oil until a smooth cream is obtained.
The Potatoes: Peel and slice the potatoes, blanch (parboil) them for 5 minutes in salted water and sauté them in a pan with oil and butter until golden.
Searing the Duck: Sear the duck breasts over high heat, first on the skin side and then on the other, until the desired level of cooking (preferably slightly rare).
Plating: Plate with the broccoli cream as a base, the crispy potatoes, and the medlar slices to garnish.