Roasted duck,potato purée with cherry syrup ,dried wild mushrooms and Pretty rose petals


1 whole duck (for 3-4 persons)

5 potatoes (medium size )

200ml milk

15-20 gr Sweet graviera

150 g cherry’s marmalade

2 tsp corn flour

400 gr asparagus

Table Salt

Ground Black pepper

Sea salt

Extra virgin olive oil AGRIA GEA

30 gr Dried wild mushroom

1-2 gr dried Pretty rose petals for decoration


For the Duck

Preheat the oven to 180 degrees for 10 minutes.
Season and sprinkle with a lot of extra olive oil.
Cook the duck to 200 C for an hour and a half to an hour and 45 minutes.

For the Potato purée
Peel, wash and cut in small cubes the potatoes.
Put the potatoes in a deep pot with salted boiling water.
When the potatoes are soft, you can strain them.
Then plate the potatoes in a bowl and blend.
At the same time pour extra virgin olive oil until the potato purée is creamy, add the graviera cheese and season it.

For the Dried wild mushrooms powder 
Blend the dried wild mushrooms with sea salt and ground black pepper for 10-15 seconds.

For the Cherry’s syrup
Heat the cherry jam ιn a saucepan. When it’s boiling add the cornflour (that is already dissolved in the water) mix it well for 1 minute and then remove from the heat. Then pass it from the sieve.

For the Asparagus In a large pan,  sauté with extra virgin olive oil the asparagus until they are soft.

Note 1: In the service, time place the mushroom powder on top of the potato purée 
Note 2: Finish the plate by putting the pretty rose petals on top.

Enjoy the spring in your plate!!