Medallion platter (beef fillet, pork fillet and duck breast) with ham and parmesan rolls and Romanesco

Name: Medallion platter (beef fillet, pork fillet and duck breast) with ham and parmesan rolls and Romanesco
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Duck breast (approx. 300 g); 300 g Pork tenderloin; 300 g Fillet of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Shallots; 3 Garlic cloves; 2 TABLESPOONS Tomato paste; 300 ml dry red wine; 400 ml Beef stock; 2 Branches of rosemary; 2 TEASPOONS Cornstarch; 7-10 Tbsp Sugar; 1 (approx. 600 g) Head Romanesco; 1/2 bunch Parsley; 30 g Parmesan cheese; 1 egg (size M); 1 package (750 g) Dumpling dough; 2 discs Toast; 10 discs Parma ham; 2 TABLESPOONS + 1 tsp olive oil; 20 g Butter or margarine; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Duck breast (approx. 300 g)
300 g Pork tenderloin
300 g Fillet of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Shallots
3 Garlic cloves
2 TABLESPOONS Tomato paste
300 ml dry red wine
400 ml Beef stock
2 Branches of rosemary
2 TEASPOONS Cornstarch
7-10 Tbsp Sugar
1 (approx. 600 g) Head Romanesco
1/2 bunch Parsley
30 g Parmesan cheese
1 egg (size M)
1 package (750 g) Dumpling dough
2 discs Toast
10 discs Parma ham
2 TABLESPOONS + 1 tsp olive oil
20 g Butter or margarine
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and dab dry. Heat a pan without fat. Fry the duck breast on the skin side for 4-5 minutes until brown, turn it over and fry for 1-2 minutes more. Season with salt and pepper, wrap in aluminium foil and place on a baking tray.
2
Pour the frying fat into a small bowl, except for about 1 tbsp. Re-heat the remaining frying fat. Fry pork and beef fillet in it one after the other for 3-4 minutes until brown, season with salt and pepper.
3
If necessary, pour on 1 tbsp. of skimmed duck fat again in between. Place the meat on the baking tray with the duck. Cook in the preheated oven (electric cooker: 100 °C/circulating air: not suitable/gas: not suitable) for 1 1/4-1 1/2 hours.
4
It is best to use a meat thermometer for the fillet of beef and cook to 56 °C core temperature. Peel shallots and garlic and dice finely. Add the remaining duck fat to the meat and heat up again.
5
Fry the diced shallots for 1-2 minutes. Add tomato paste and roast for about 1 minute. Deglaze with red wine and beef stock while stirring, bring to the boil and reduce by about 1/3 over high heat. Wash the rosemary, dab dry, add after about 5 minutes.
6
Stir the starch and a little water until smooth, use to thicken the simmering stock. Season to taste with a little salt, pepper and sugar. Clean and wash the Romanesco and divide into florets. Wash the parsley and dab dry. Pluck the leaves from the stalks, except for a little bit for garnishing, and chop finely.
7
Grate the parmesan, mix with parsley, egg and dumpling dough. Season with salt and pepper. Cut the crust off the bread. Dice the bread and grind it finely in the universal chopper. Cut Parma ham in half lengthwise.
8
Form approx. 20 rolls (approx. 2 cm Ø, 6 cm long) from the dumpling dough, turn them into breadcrumbs and wrap each with 1/2 slice of Parma ham. Steam Romanesco in a pot covered with a little water for 8-10 minutes until al dente.
9
Heat 2 tablespoons of oil in a coated frying pan. Fry the rolls for 6-7 minutes at medium heat. Remove the duck breast, let it rest for 4-5 minutes, then wrap it out of the foil. Coat a pan with 1 tsp. oil and heat.
10
Fry the duck breast on the skin side again for about 1 minute until crispy. Drain the Romanesco and put it back into the pot. Add fat, stir-fry through, season with salt, pepper and a little sugar. Heat the sauce again, remove the rosemary.
11
Cut meat into slices, arrange on preheated plates with vegetables, sauce and rolls, garnish with parsley.