Roasted Pink Duck Breast with Caramelized Walnuts on Beetroot and Beetroot, Was

5 from 4 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 288 kcal


For the potato and pumpkin cookies

  • 400 g Pumpkin (Hokkaido, peeled and pitted)
  • 500 g Potatoes (floury, peeled)
  • 1 tsp Sea salt
  • 100 g Food starch
  • 100 g Flour
  • 15 g Butter
  • 2 Egg yolk
  • 50 g Wiener Griessler (handy flour type 1050 for flouring)

For the red and gold beets

  • 2 Medium beetroot
  • 2 Medium yellow beets
  • 2 L Water (1 liter per type)
  • 6 tbsp Wine vinegar
  • 6 tbsp Sugar
  • 1 Lemon
  • 20 g Butter
  • 2 tsp Salt, 2 teaspoons of whole caraway seeds, 2 teaspoons of whole black pepper, 8 pieces of allspice
  • 2 leaves of bay leaves, 8 pieces of juniper berries, 1 stick of cinnamon, 2 pieces of star anise, ½ tsp cardamom

For the caramelized walnuts

  • 100 g Shelled walnuts
  • 100 g Brown sugar
  • 4 tbsp Orange juice
  • 1 Small red chilli

For the wasabi foam

  • 2 Egg yolk
  • 50 ml White wine
  • 100 g Butter
  • 2 tsp Wasabi paste
  • Salt, sugar, lemon juice, cayenne pepper

For the duck breast

  • 2 Barbarie duck breast
  • 100 ml Mulled wine
  • Sea salt and pepper from the mill for seasoning.


Potato Pumpkin Cookies

  • Put the potatoes in a saucepan with the pumpkin and cover with water. Add the salt and bring to a boil. Then simmer gently for about thirty minutes. After this time, try with a fork to see if the potatoes are soft. If this is the case, pour off and steam in the oven at 150 ° for about 15 minutes. Then put the whole thing through the potato press, add cornstarch and butter and stir well together. Let the mixture cool for about 15 minutes and then stir in the egg yolks. When everything has been mixed together well, place an approx. 30 cm wide strip of aluminum foil on the work surface and grease it with oil. Spread the mixture in the middle and roll up into a sausage. Put the whole thing in the fridge overnight. Just before serving, unpack the roll and cut into finger-thick slices. Brush a pan with a little oil and heat. Turn the slices in the Wiener Griessler and sear them on both sides.

beetroot and gold beetroot

  • The beetroot and the yellow beetroot are each put in a small pot (unpeeled). Then the water and the spices are divided in half and the pots are filled up. Squeeze the juice out of the lemon, divide by two and add. The beets should simmer gently for about 30 minutes. As soon as these are soft, remove from the stock, peel and add 3 tbsp. Puree the brew. Heat the pureed yellow and beetroot each in a saucepan, mix with the butter and serve.

the caramelized walnuts

  • Caramelize the sugar. Add the walnuts and deglaze with the orange juice. Core the chilli pepper and dice very finely. Remove the saucepan from the heat, add the chopped chilli pepper, stir well and spread out on a sheet of baking paper. Just before serving, put the nuts in the oven to warm them up.

Wasabi foam

  • First clarify the butter in a saucepan, (bring the butter to the boil until the Moltke separates from the fat and then pour it through a strainer cloth). Then put it in a warm place. Beat the egg yolks with the white wine and a splash of lemon juice over a water bath until frothy. Gradually stir in the warm butter and add the wasabi paste. Finally, season with a little sea salt, a little sugar and a pinch of cayenne pepper. If you prepare the foam a little earlier in the day, make sure that it is in a warm place, at around 50 °.

duck breast

  • Wash the duck breast with cold water and dry it well with a cloth. Slightly cut into the skin with a sharp knife, crosswise so that it creates a grid pattern (otherwise the skin will contract during frying and the duck will not brown evenly). Heat a pan and sear the duck breast on the skin side for two minutes, turn it over and season with salt and pepper. Then place on a grid and cook in the oven at 100 ° for about an hour. Pour the mulled wine over the duck every ten minutes. It is best to set the core temperature to 59 ° using a kitchen thermometer, then the duck will be nice and pink.


Serving: 100gCalories: 288kcalCarbohydrates: 42.7gProtein: 1.3gFat: 11.2g
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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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