Island Life Magazine Ltd February/March 2017 | Page 103

Food and drink
carried out in simplicity. From fresh pasta to meat and fish
dishes stewed, grilled or roasted, accompanied by the most
flavoursome home-grown vegetables or pulses.
WHY DID YOU BECOME A CHEF?
Simply because we love our food and we love people.
WHAT IS YOUR FOOD HEAVEN?
To create heaven, food alone is not enough! It needs first
to be cooked with love and then accompanied by the right
atmosphere, which comes from the heart.
A N AT R A A I F R U T T I D I
BOSCO: DUCK LEG IN
SUMMER FRUIT SAUCE
Recipe by Michelangelo, Ryde
WHAT IS YOUR IDEA OF FOOD HELL?
Any food that has lost its connection to Mother Earth, and has
become artificial.
WHAT’S GOING TO BE BIG IN 2017?
Ingredients 200gm Mixed
summer fruit
4 Duck legs 25ml Port wine
We’re hoping there will be a revival of simplicity, along with a
greater awareness of good nutrition.
Oil
Method
1. Marinate the duck legs in port
wine for at least four hours.
2. Drain the meat from the port
(keeping the port for later) and
roast it in a pan with some oil
until it is brown on each side.
3. Separate the meat from the
resultant sauce and finish it in
the oven at 180ºC for 15 - 20
minutes.
4. Add the summer fruits and the
sugar to the cooking sauce in
Butter
1tbs Sugar
Natural raspberry
balsamic vinegar
the pan, and reduce it to a thick
consistency.
5. Add the port wine used to
marinate the meat and a dash
of the raspberry balsamic
vinegar.
6. Add butter to adjust the
consistency.
7. Serve the duck leg on a dish
and cover with the summer
fruit sauce.
8. Buon Appetito!
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