Duck Breast with Beetroot Carpaccio and Caramelized Crunch

5 from 8 votes
Prep Time 1 hr 10 mins
Cook Time 1 hr 10 mins
Rest Time 10 mins
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 506 kcal


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.

Port wine reduction:

  • Reduce the port wine and reduce with 150 g of brown sugar, the juice of half an orange and 3 cinnamon blossoms. When there are only 4 cl of liquid left, the reduction is finished.

Duck breast:

  • 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: 100gCalories: 506kcalCarbohydrates: 21gProtein: 0.1gFat: 43.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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