Duck breast and bavarian of Grana padano cheese

Recipe ingredients:

Duck breast
2 duck breasts 200 g each
Salt to taste

Bavarian of Grana Padano d.o.p.
Half a liter of cream
Grated nutmeg to taste
Pepper to taste
8 g of gelatin in sheets
Water to taste
80 g of grated Grana Padano d.o.p. 12 months old

Crisp wafer of Grana Padano d.o.p.
80 g of grated Grana Padano d.o.p.12 months old

Reduction of Lambrusco of Modena d.o.c.
A 4 cl glass of Lambrusco of Modena doc
10 g of honey
Salt to taste

Salad
200 g of lettuce or radicchio field

Preparation:

Duck breast
Ward off the duck breasts, cut with a knife the skin in order to obtain small diamonds, deposit them on the side of the skin in a hot frying pan without adding fat and cook for about 7 minutes, then turn them and continue cooking for another 3 minutes adjusting flavor, after that let them rest in a warm place

Bavarian of Grana Padano d.o.p.
Place 125 g of cream in a saucepan, with pepper and nutmeg and bring to 65° C. Add the gelatin sheets previously soaked in cold water and grated Grana Padano cheese, then stir the mixture and store in refrigerator, after that remove it, incorporate the remaining whipped cream, pour into molds and put it back in the refrigerator

Crisp wafer of Grana Padano d.o.p.
Arrange in pan 20 g of grated Grana Padano d.o.p., melt it and form disks. Repeat the process with the remaining cheese.

Presentation:

Place on a plate the Bavarian Grana Padano, put around the field or radicchio salad, lie above the escalope of duck breasts, sprinkle with drops of Lambrusco of Modena reduction and garnish with the crispy wafer of Grana Padano.