600 g of duck breast, 400 g of Valpadana Provolone cheese,100 g of cream, 50 g of butter, salt, white pepper powder, laurel, celery, carrot, onion, extra virgin olive oil, red wine, broth.
Chop up the onion, celery and carrot. Fry them in two tbsp. of extra virgin olive oil until they are lightly coloured. Add the duck breast and brown on both sides, cover with red wine and broth. Add a laurel leaf, cover and allow to braise until thoroughly cooked. Prepare the Provolone fondue by cutting it in small cubes. Cook it bain-marie with the butter and the cream. Season with salt and white pepper. Continue stirring, without letting it boil, until it is completely melted and amalgamated. Remove the breast from its cooking juice. Filter the gravy and put it back on the fire with a tea-spoon of flour and half a glass of wine. Allow to thicken. Cut the duck breast into slices. Pour the fondue into a plate, pour over it a spoonful of the gravy and top with the braised duck breast.