For the beetroot: 4 Pc. Beetroot 4 tbsp Olive oil 1 tbsp White wine vinegar 1 tbsp Lavender honey Salt Pepper For the salad: 1 Pc. Lamb's lettuce Pine nuts Grapes Parmesan 8 tbsp Olive oil Salt Pepper 100 g Brown sugar Flower mix Walnuts For the duck breast: 2 Pc. Duck breast 250 ml Port wine 3 Pc. Cinnamon blossoms 0,5 Pc. Squeezed orange Salt Incense Gun Almond wood shavings For the king oyster mushrooms: 10 Pc. King oyster mushrooms 1 tsp Butter Calvados Sherry Salt
Marinade for the beetroot:
The marinade for the beetroot consists of 4 tablespoons of olive oil, 1 tablespoon of white wine vinegar, salt, pepper and 1 tablespoon of lavender honey. Mix the ingredients together.
Cook the beetroot for about 45-50 minutes, depending on their size, then pierce them to find out how cooked they are. Before doing this, the beetroot should not be injured, otherwise it will bleed.
Let the beetroot evaporate, peel, slice thinly and then place in the marinade. Then caramelize the walnuts in the brown sugar and then roll them in a flower mixture.
Marinade for the lamb's lettuce:
Mix the roasted pine nuts, grapes and Parmesan with salt, pepper and good olive oil.
The amount of ingredients can be varied according to personal taste.
Make a very fine cut into the fat side of the duck breast, then add a lot of salt and place in the still cold pan until the fat side is crispy.
Then put the duck breast in the oven and brush the meat side with the port wine reduction.
When the duck reaches a core temperature of 65 ° C, the meat is done cooked.
First, arrange the pickled beetroot on the plate, then place the duck breast slices in the middle and put the glass over them.
Then smoke the meat with the smoking gun and the almond wood under the glass.
Finally, spread the lamb's lettuce over the beetroot rim and drizzle with the grape marinade.
Finally, drape the walnuts.
Serving: 100 g Calories: 506 kcal Carbohydrates: 21 g Protein: 0.1 g Fat: 43.4 g