Home Recipes Duck breast

Duck breast

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

Poultry Sauces Vinegar

photo1 | Debic

Debic's Culinary Team

Debic

Ingredients

For 10 servings

Duck breast

400 g Debic Roast & Fry

5 duck breasts

5 bay leaves

5 garlic cloves

salt and pepper

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

salt

Reduced balsamic vinegar

300 g balsamic vinegar

100 g glucose

lemon zest to taste

Spinach and daikon salad

200 g baby spinach

5 radishes

1 daikon

horseradish oil

salt

Debic products used

Roast & Fry 1L

Traditional Butter 10x1KG

Culinaire Original 20% 1L

Preparation

Duck breast

Season the duck breasts with salt and spices.

Vacuum-seal the breasts in a pouch.

Cook sous vide at 65°C for 18 minutes.

Once cooked, chill immediately in an ice-water bath.

Remove the breasts from the pouch and discard the cooking juices.

Vacuum-seal the breasts in a clean pouch.

When ready to serve, regenerate at 58°C for 8 minutes before finishing as required.

Pan-fry with Roast & Fry, giving the skin a crispy texture.

Beetroot sauce

Brown the beetroot with Traditional Butter and shallot.

Deglaze with white wine and cook over a low heat for about 10 minutes.

After this time, add 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 the boil and reduce by 2/3 to a syrupy consistency.

Serve cold.

Spinach and daikon salad

Peel the daikon and cut it into thin slices.

Place them in iced water.

Repeat the same process with radishes and baby spinach.

After 10 minutes, drain and dry well.

Season with horseradish oil and salt before serving.

Assembly

Slice the duck breast into 5 cm-wide pieces.

Place 1 piece in the centre of the plate.

Glaze the remaining piece on a grill with the beetroot sauce and reduced balsamic vinegar.

Transfer it to the plate.

Finishing touch

Finish with the beetroot sauce and the spinach, daikon and radish salad.

Poultry Sauces Vinegar

Debic for chefs

Debic for chefs