Duck breast with beets and wine sauce

The author's recipe from Hector Jimenez-Bravo:

Duck breast with beets and wine sauce


The main course:

  • Duck fillet - 1 piece
  • Beetroot - 120 г
  • Spinach - 100 г
  • A clove of garlic
  • A sprig of thyme
  • Butter
  • Olive oil
  • Salt and pepper to taste
  • Pomegranate seeds for decoration

For the sauce:

  • Red dry wine - 1 л
  • Sugar - 200 г
  • A sprig of thyme
  • A clove of garlic
  • 1 allspice seed

Step-by-step recipe:

  • Clean the duck breast and make cuts in the skin.Season with salt and pepper, add a drop of olive oil and thyme. Marinate for 2 hours.
  • Wrap two small beets with garlic, thyme, salt, pepper, and olive oil in foil and bake at 180 degrees for 20-30 minutes. Check for softness with a skewer.
  • Wash and dry the spinach.
  • Prepare the wine sauce. Mix all the ingredients in a saucepan, evaporate up to 100 g over low heat, and strain.
  • Place the duck fillet in a cold frying pan, skin side down. Over medium heat, melt the fat to a crust, turn it over and fry it on the other side.
  • Add a sprig of thyme, 50-100 g of butter, and pour over the duck breast for 5-7 minutes.
  • Take the fillets out of the pan and leave them to rest for 3-5 minutes.