Duck with Beetroot and Nettle
⏳ Time
45 minutes + 1 day
🥕 Ingredients
12
🍽️ Servings
3
Description
Duck with beetroot and nettle
Ingredients
- Duck Breast - 1 piece
- Duck gizzard - 5.3 oz
- Beetroot - 7.1 oz
- Nettle - 7.1 oz
- Butter - 3.5 oz
- Thyme - ½ bunches
- Garlic - 1 head
- Bay leaf - 2 pieces
- Shallot - 1 head
- Champagne Vinegar - 1 fl oz
- Salt - 1.8 oz
- Olive Oil - 3 spoons
Step by Step guide
Step 1
First, cook the duck gizzards: in three liters of water, add thyme, a head of garlic, salt, and the gizzards, then simmer over medium heat for three hours. Leave them in the broth for another day.
Step 2
Fill a baking tray with coarse salt to a depth of about two centimeters. Wrap the beets in foil, place them on the tray, and put it in the oven at 302°F for fifteen minutes. Once cooked, peel the beets and cut them into pieces of your preferred shape.
Step 3
Prepare the sauce: In a skillet, melt the butter and heat it until it turns a caramel color. Add vinegar, finely chopped shallots, and chopped gizzards. Keep on low heat for five minutes. Then add small leaves of nettle and let them simmer for a bit. Remove the nettle and strain the sauce.
Step 4
Sear the duck breast in oil until the internal temperature reaches 149°F. Let it rest for five minutes, then slice it into pieces about 1.5 cm thick.
Step 5
Pour the sauce onto the plate, place the duck and pieces of beetroot on top, garnish with nettles, and serve.
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