Duck breast

Duck breast glazed with beetroot, balsamic reduction and spinach and daikon salad.

Duck Holiday inspiration Festive season
Duck breast - photo1 | Debic

Ingredients

For 10 servings

Duck breast

400 g Debic Roast & Fry

5 duck breasts

5 bay leaves

5 garlic cloves

q.s. salt and pepper to taste

Beetroot sauce

400 g Culinaire Original Debic

300 g beetroot pulp cooked in salt

150 g Debic Traditional Butter

100 g white wine

50 g shallot

50 g apple vinegar

q.s. salt to taste

Reduced balsamic vinegar

300 g balsamic vinegar

100 g glucose

q.s. lemon zest to taste

Spinach and daikon salad

200 g baby spinach

5 radishes

1 daikon

to taste horseradish oil

q.s. salt to taste

Preparation

Duck breast

Salt the duck breasts and combine with the seasonings, place in a vacuum bag and condition. Cook at 65°C for 18 minutes, after this time cool in water and ice, open the bags and clean the breasts from the cooking liquid. Recondition in a new bag and, when ready to serve, regenerate at 58°C for 8 minutes. Pan-fry with Debic Roast & Fry, giving the skin a crispy texture.

Beetroot sauce

Brown the beetroot with Debic Traditional Butter and shallot, deglaze with white wine and cook over a low heat for about 10 minutes. After this time, add Debic Culinaire Original and continue cooking for another 10 minutes. Blend in the thermomix and add salt to taste. Add the apple vinegar before serving.

Reduced balsamic vinegar

Combine the ingredients in a small saucepan, bring to boiling point and reduce by 2/3 to a syrupy consistency. Serve cold.

Spinach and daikon salad

Peel the daikon and cut it into very thin slices and place them in an ice-water bath, repeat the same operation for the radishes and spinach leaves. After 10 minutes in the ice-water bath, drain and dry well. Season with horseradish oil and salt before serving.

Assembly

Cut the duck into regular pieces about 5 cm wide each. Place one piece in the centre of the plate, glaze the remaining piece on a grill with the beetroot sauce and reduced balsamic vinegar and then transfer it to the plate. Decorate with a little beetroot sauce and the root salad.