Italian Cooking Forum: Friuli, Duck Breast and Asparagus

Cooking Duck Breast and Asparagus

the chef of that Tony he is going to cook for us goose breast with the asparagus which is other season in season right now with a particular sauce made with cannellini beans now he’s cleaning one not because it’s enough one for us the fat will not be removed as they are not going to use any kind of oil or butter it is the fat itself that will take care of the cooking and for the breast and also will be the base for the sauce and will also cook in general the asparagus so now Roberto is preparing the asparagus that would be sauteed together with the rest of the abuse the asparagus proventil you had some white wine to this June GTA v on cocinar there is I go totally re now Roberta will slice the breast goose breast is always served not well done let’s say yech so from rare to very rare now he’s going to prepare the plate the breast is there the asparagus the cannellini beans puree goes as a side and an ornament and then we have the sauce of asparagus for the goose breast and the dish is made very good Roberto looks