Duck Breast with Roasted Beets, Radicchio and Port Wine Sauce
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Gastrotools
Recipes from professionals
Juicy pink-roasted duck breast is accompanied here by roasted beets, crispy radicchio and a port wine sauce that complements the meat in a sophisticated manner. This dish can be enjoyed as it is, but you can also choose to add potatoes for a more filling meal. Pommes Anna would be an excellent choice.
Servings
: 4
servings
Ingredients
oil
0.5
radicchio
2
duck breasts approximately 300 g each
fresh herbs, e.g. red sorrel
fresh berries for garnish, e.g. redcurrants
salt and pepper
2
tbsp
balsamic vinegar
2
dl
port wine
2
dl
red wine
4
dl
duck stock
25
g
cold butter in cubes
salt and pepper
Avoid screen shutting off
Instructions
Peel the beets and halve them lengthwise - if they are large, cut them once more. Rub them with oil, salt and pepper, and place them in an oven-safe dish.
Step 1/7
Roast them in the oven at 180 degrees fan/200 degrees conventional oven for approximately 30 minutes, until the beets are tender.
Step 2/7
Tear the radicchio into smaller pieces and place them in ice water for 20 minutes.
Step 3/7
Score the fat on the duck breasts and rub with fleur de sel.
Step 4/7
Brown them skin-side down on a dry pan, turn down the heat, and turn the duck breasts. Let them finish cooking for approximately 8-10 minutes depending on the thickness of the duck breasts, until they are pink.
Step 5/7
Let the duck breasts rest for 10 minutes.
Step 6/7
Then carve them and arrange them together with radicchio, beets and port wine sauce.
Step 7/7
Garnish with herbs and berries.
Port Wine Sauce
Step 1/5
Bring balsamic vinegar to a boil in a pot and reduce it to half.
Step 2/5
Add port wine and red wine, and reduce to 1/3.
Step 3/5
Pour in duck stock and reduce again to 1/3.
Step 4/5
Remove the pot from heat and whisk in the cold butter cubes one by one.
Step 5/5
Season to taste with salt and pepper.
