Duck Legs with Roasted Beets and Goat Cheese

Main Dishes | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Duck legs with roasted beets and goat cheese.

Ingredients

Duck wings - 6 pieces
Onion - 1 head
Carrot - 1 piece
Celery stalk - 1 piece
Thyme - 12 stalks
Beetroot - 2 lbs
Apple Wine - 10 fl oz
Chicken Broth - 17 fl oz
Champagne Vinegar - 1 fl oz
Olive Oil - 3 fl oz
Shallot - 2 heads
Goat cheese - 5.3 oz
Salad mix "Eats" - 1 piece
Vegetable Oil - 2 qt
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Season the duck legs with salt and pepper, and sauté them in a small amount of vegetable oil until golden brown. In the same pan, sauté the roughly chopped onion, carrot, and celery. Transfer the vegetables and duck to a baking dish, add wine and broth, cover with foil, puncture a few holes in the foil, and place in the oven (356°F) for one hour.

Step 2

Rinse the beetroot (preferably choose small ones) with olive oil, wrap it in foil, and place it in the oven for an hour. Remove the duck and the beetroot from the oven, let the beetroot cool slightly, peel off the skin, and cut it into large slices.

Step 3

In 50 ml of olive oil, lightly sauté finely chopped shallots, add vinegar, salt, and pepper, simmer for half a minute, and then mix with the beetroot.

Step 4

Fry the chicken legs in hot oil until golden and crispy. Arrange the beets on a plate, sprinkle with dollops of cheese and lettuce leaves. Serve with the duck.