The author's recipe from Hector Jimenez-Bravo:
Duck breast with beets and wine sauce
Ingredients:
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.
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- Add a sprig of thyme, 50-100 g of butter, and pour over the duck breast for 5-7 minutes.
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- Take the fillets out of the pan and leave them to rest for 3-5 minutes.
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Sauce heat up the sauce, add a piece of cold butter butter і pour over the duck з garnish on the on a plate.
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Sprinkle with everything with seeds pomegranate.
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Baked beetroot clean from peel and chop the beets. Then fry them in butter oil з duck fat, that remained у in the pan.
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Spinach also suggest в this ж oil and duck and duck fat.
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Duck slice lengthwise or or crosswise, put it on a plate. Add the a garnish of sautéed spinach and fried beetroot.
