Recipe of mallard duck with peaches from Calanda and Radiquero rocks

If the “Melocotón de Calanda” (peach of Calanda) is an indisputable delicacy, you should try it in this elaborate concoction of chef Ramses González with blue duck and Radiquero cheese! Then top it off by accompanying it with our Anayón Parcela 15 2017 wine.

Mallard duck with peaches from Calanda and Radiquero rocks

Author Ramsés González Méndez


For the cheese rocks:

  • 100 g Radiquero cheese “Los Meleses”
  • 80 g milk
  • 100 g cream
  • 4 gelatin sheets
  • 1.2 g Xanthan gum

For the peach pearl drops:

  • 100 g peaches from Calanda
  • 50 g sugar
  • 20 g butter
  • 2 g agar agar
  • 200 ml water

For the sauce and the duck:

  • 1 mallard duck
  • 270 g Fino Sherry wine
  • Duck carcass
  • Carrot leek and onion


For the cheese rocks:

  • Mix the cheese, cream and milk in food processer for 5 minutes at 70 Cº.
  • Add the gelatine sheets along with the xanthan gum and blend with the residual heat.
  • Chill the mixture for 8 hours in a refrigerator.
  • Load a siphon with 2 nitrogen charges and spray into an ice cube tray, vacuum pack and place into a freezer.

For the peach sphere:

  • Cook the peaches with the sugar. Blend them in a food processer for10 minutes at 50 Cº with the butter.
  • Once the puree is made, drop into the mixture of water and agar agar.

For the duck:

  • Separate the 2 breasts and 2 thighs.
  • Fry the carcass with the vegetables and braise with the Fino Sherry wine.
  • Add water and allow it to reduce.
  • Confit the thighs at low temperature and then fry uncovered with fat to achieve color.
  • Mark the breasts in a pan with some duck fat and lemon thyme.


Place the cooked medium rare duck breast on a plate and cover with the reduced sauce. Place the peach spheres on top of some crumbled fried pork rinds. Lastly place the crispy thigh together with the cheese rocks.

Ramsés González Méndez

Ramsés González Méndez

He was a client before he became a partner and a head chef of Cancook. Ramses González, Cuban by birth and an adopted son of Aragón is one of those young people that are revolutionizing the gastronomic panorama of Zaragoza, with a unique and fresh approach in which one can observe a highly developed technique. He studied at the Escuela de Hostelería de Miralbueno and trained in the kitchen of David Boldova. Ramsés is a proponent of a technical cuisine in which it is essential to use ingredients when they are in season. A restless perfectionist who is extremely modest, Ramsés exhibits a maturity uncommon among those of his generation.

The recipe of mallard duck with peaches from Calanda and Radiquero rocks as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

Are you 21 or older? Please confirm that you are of legal drinking age in the country where this site is accessed.