Author's recipe from Hector Jimenez-Bravo:
Duck breast with beets and wine sauce
Ingredients:
Main course:
- Duck fillet — 1 pc
- Beetroot — 120 g
- Spinach — 100 g
- Garlic clove
- Thyme sprig
- Butter
- Olive oil
- Salt and pepper to taste
- Pomegranate seeds for decoration
For the sauce:
- Red dry wine — 1 liter
- Sugar — 200 g
- Thyme sprig
- Garlic clove
- 1 allspice seed
Покроковий рецепт:
- We clean the duck breast and make cuts in the skin. 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 over low heat up to 100 g, strain.
- Put the duck fillet in a cold frying pan with the skin 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 fillet out of the pan and leave it to rest for 3-5 minutes.
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Heat the sauce, add a piece of cold butter and pour over the duck with the garnish on the plate.
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Sprinkle with pomegranate seeds.
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Peel and chop the baked beets. Then fry in butter with the duck fat remaining in the pan.
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Sauté the spinach in the same butter and duck fat.
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Cut the duck lengthwise or crosswise, put it on a plate. Add a garnish of sautéed spinach and roasted beets.
