What You Need to Know
This technique involves slowly adding duck fat to a mixture of water and emulsifier, such as lecithin, while whisking constantly. The resulting emulsion is stable and can be used as a sauce or dressing.
Venetian duck fat emulsion is a key component of traditional Venetian cuisine, particularly in dishes such as fegato alla veneziana.
Steps
- 1.
Bigoli in salsa (Veneto): Base for the anchovy and onion sauce
- 2.
Risotto al nero di seppia (Venice): Enhances the richness of squid ink sauce
- 3.
Polenta e osei (Bergamo): Used in the traditional bird sauce
The Science
Primary Reaction
emulsification