Duck with Rhubarb, Roasted Beets, and Mashed Potatoes
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
18
🍽️ Servings
6
Description
Duck with Rhubarb, Roasted Beets, and Mashed Potatoes
Ingredients
- Duck Breast - 3 pieces
- Duck wings - 3 pieces
- Yellow Beets - 2 pieces
- Salad Potatoes - 21.2 oz
- Chocolate eggs - 2 pieces
- Rhubarb - 21.2 oz
- Sugar - 5.3 oz
- Oranges - 1 piece
- Vanilla Pod - 1 piece
- Cream - 3 fl oz
- Olive Oil - 1 fl oz
- Honey - 1 tablespoon
- Vegetable Oil - 1 qt
- Thyme - 4 sprigs
- Balsamic Vinegar - 1 tablespoon
- Juniper Berries - 4 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the rhubarb into pieces about 6 cm long, divide into several piles, and wrap in plastic wrap, sprinkling each pile with a few tablespoons of sugar, drizzling with the juice of a quarter of an orange, and including a quarter of a vanilla pod cut in half.
Step 2
Remove as much air as possible from the rhubarb bags, tie airtight knots at both ends of each, and place the bundles in water heated to 149°F. Cook the rhubarb for forty-five minutes.
Step 3
While the rhubarb is cooking, preheat the oven to 392°F and place the beets wrapped in foil inside.
Step 4
Peel the potatoes and boil them in salted water, then use a heavy whisk to turn them into a smooth puree, adding egg yolks, cream, salt, and pepper.
Step 5
Marinate the duck legs and breasts (remove the membranes and excess fat from the edges of the breasts) for twenty minutes in a mixture of 50 ml of vegetable oil, crushed juniper berries, and thyme leaves.
Step 6
Heat one liter of vegetable oil in a deep skillet, add the marinated duck legs along with the thyme and juniper. You can add a clove of garlic for a richer aroma if desired. The oil should be barely simmering; the duck legs will need to cook there for about an hour. Doneness is determined by how easily a thin knife penetrates the meat.
Step 7
Peel the roasted beets, slice them, and marinate for ten minutes in a mixture of honey, vinegar, and olive oil with a pinch of salt and pepper — this mixture should be well whisked to prevent separation.
Step 8
Score the skin on the duck breasts, being careful not to cut into the meat. Place the breasts skin-side down in a skillet and fry over medium heat until the skin is nicely browned, about five to seven minutes. Flip the breasts and fry for another two minutes on the meat side.
Step 9
Finally, place the breasts in the oven (temperature — 356°F) for seven minutes. Then serve. In each portion — a bit of rhubarb, half a duck breast, either a leg or a thigh, slices of beet, mashed potatoes, and drizzles of the marinade used for the beets.
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