Duck fillet with beets and spinach in wine sauce

Hector Jimenez-Bravo

An exquisite dish made from simple ingredients—juicy duck fillet, sweet beets, and tender spinach in a fragrant red wine sauce. Perfect for a special dinner.

Ingredients

2 duck fillets
2 medium beets
200 g fresh spinach
1 glass of dry red wine
2 tbsp. olive oil
1 clove of garlic (chopped)
Salt and pepper to taste
Lemon juice (optional)

Instructions

Step 1 1

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Step 4 4

Fry the duck fillet in a pan with oil until golden brown. Set the fillet aside on a plate to rest a bit.

In the same pan, lightly fry the garlic, pour in the red wine and bring to a boil. Cook over medium heat until the sauce has reduced by about a third.

Add the chopped beets and spinach to the sauce. Simmer together for 3 minutes until the vegetables are tender and the sauce is rich.

To serve, place the spinach and beetroot on a plate, top with the sliced fillet and pour over the wine sauce. Add a few drops of lemon juice if desired.