Duck Breast with Beetroot Carpaccio and Caramelized Crunch
Prep Time1 hourhr10 minutesmins
Cook Time1 hourhr10 minutesmins
Rest Time10 minutesmins
Total Time2 hourshrs30 minutesmins
Servings: 5people
Ingredients
For the beetroot:
4Pc.Beetroot
4tbspOlive oil
1tbspWhite wine vinegar
1tbspLavender honey
Salt
Pepper
For the salad:
1Pc.Lamb's lettuce
Pine nuts
Grapes
Parmesan
8tbspOlive oil
Salt
Pepper
100gBrown sugar
Flower mix
Walnuts
For the duck breast:
2Pc.Duck breast
250mlPort wine
3Pc.Cinnamon blossoms
0,5Pc.Squeezed orange
Salt
Incense Gun
Almond wood shavings
For the king oyster mushrooms:
10Pc.King oyster mushrooms
1tspButter
Calvados
Sherry
Salt
Instructions
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.
Beetroot:
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.
Serving:
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.