Caterina de 'Medici, was very young when she left Florence to go to France to marry Henry II of Orleans, on the 28th of October 1533. The story tells that the niece of Lorenzo the Magnificent, very greedy and lover of good food, had brought with her a large following of Tuscan chefs and pastry chefs and who therefore contributed to greatly influence the modern cuisine of the Alps. Among the many famous recipes that gastronomy historians attribute to it, we find crepes, béchamel, ice cream and also many dishes based on poultry such as the renowned chest duck.
A dish of Renaissance cuisine that today we find on the menu of the best restaurants in the city such asOsteria Pratellino (Via del Pratellino 44 red Florence) by Francesco Carzoli.
“A dish that Caterina de 'Medici brings to the court of France and which becomes the famous canard à Orlange but in fact it is a great classic of traditional Florentine cuisine”, says Francesco.
Matteo Caccamo, chef of the Osteria, today tells us his version of this delicious and refined Medici dish, suitable to be served even for a special occasion.
Duck breast Caterina de 'Medici style (1 portion)
1 Duck breast, vegetable broth, extra virgin olive oil, salt. For the sauce: orange zest and juice, 50 ml of duck cooking broth (bones), herbs, peppercorns. To accompany: 1 endive head, 1 clove of garlic, extra virgin olive oil, rosemary, salt.
"In a non-stick pan pour a little oil and brown the duck breast, initially on the skin side until it becomes crisp, for about 2 minutes, turn it over and continue cooking for another 2 minutes, wetting the meat if necessary with a little vegetable broth.
Meanwhile, slice the endive and sauté it in another pan with oil, garlic and a pinch of salt.
At this point, place the duck breast in a baking tray covered with parchment paper, and transfer it to a preheated oven at 200 ° C for about 5 minutes; then let it rest for 3-4 minutes so that the juices remain inside the meat, keeping it soft.
Now slice the duck breast, season with salt and place it on the plate on which you have prepared a bed of endive. Sprinkle the meat with the hot orange sauce and serve garnished with fresh rosemary.
The orange sauce is prepared by reducing over the heat a broth prepared with the bones of the duck, carrot, onion, celery and peppercorns for 3-4 hours, (for 1 portion you need about 50-60 ml), then the bones are removed and the zest and the filtered juice of 1/2 orange are added and the sauce is further reduced until a homogeneous and velvety consistency is obtained.