Ingredients:
10 persons
5 duck breasts
3-4 onions (roughly chopped)
40 prunes without stone
1 bottle of Cava (sparkling Spanish white wine)
1 l water or duck stock
salt and pepper
250 g butter for the sauce
2 kg beetroot
5 onions
salt and pepper
1 l cream
1.5 kg salsify roots
8 apples
a bunch of celery
250 g sea buckthorn
0.5 l crème fraiche
salt , pepper or a little sugar
2 kg small potatoes
200 g hazelnut flakes
a little oil
salt and pepper
Procedure:
Remove the tendons from the back of the duck breasts. Remove the skin, salt and bake between baking paper for about 20 minutes, place a baking tray on top until crispy. Brown the duck breasts in a pan with the onions, when browned add the prunes, Cava, water/stock and salt and pepper. Braise under a lid for about 15 - 20 minutes.
Beetroot mash:
Beetroot and onions are peeled, cut into rough cubes and sautéed. Add the cream and cook the beetroot and onion until tender, then blend and season with salt and pepper.
Apple salad:
Wash and quarter the apples, remove the cores and cut into thin slices. The celery leaves are also thinly sliced. Mix the sea buckthorn and crème fraîche with the apples and celery and season with salt and pepper.
Wash and peel the salsify roots, cut into pieces of about 5 cm and fry in oil or butter (be aware that salsify roots quickly turn brown and a little sticky after they have been peeled, put them in water with lemon if you do not fry them immediately).
Hazelnut potatoes:
The potatoes are boiled, can be done the day before, peeled and fried in oil in a pan until golden, the hazelnut flakes are added at the end along with salt and pepper.
Duck sauce:
Boil the duck breasts down to half their size and whisk in butter.
Serving:
A spoonful of red beetroot puree is put on each plate. Cut the duck breast into slices, calculating half a breast per person, and place on top of the mash. Place 4 prunes around the meat. Arrange the scorzonera roots on top of the duck breast. The apple salad, potatoes and stock are served in bowls on the side.
Ingredients
Directions
Remove the tendons from the back of the duck breasts. Remove the skin, salt and bake between baking paper for about 20 minutes, place a baking tray on top until crispy. Brown the duck breasts in a pan with the onions, when browned add the prunes, Cava, water/stock and salt and pepper. Braise under a lid for about 15 - 20 minutes.
Beetroot mash:
Beetroot and onions are peeled, cut into rough cubes and sautéed. Add the cream and cook the beetroot and onion until tender, then blend and season with salt and pepper.
Apple salad:
Wash and quarter the apples, remove the cores and cut into thin slices. The celery leaves are also thinly sliced. Mix the sea buckthorn and crème fraîche with the apples and celery and season with salt and pepper.
Wash and peel the salsify roots, cut into pieces of about 5 cm and fry in oil or butter (be aware that salsify roots quickly turn brown and a little sticky after they have been peeled, put them in water with lemon if you do not fry them immediately).
Hazelnut potatoes:
The potatoes are boiled, can be done the day before, peeled and fried in oil in a pan until golden, the hazelnut flakes are added at the end along with salt and pepper.
Duck sauce:
Boil the duck breasts down to half their size and whisk in butter.
Serving:
A spoonful of red beetroot puree is put on each plate. Cut the duck breast into slices, calculating half a breast per person, and place on top of the mash. Place 4 prunes around the meat. Arrange the scorzonera roots on top of the duck breast. The apple salad, potatoes and stock are served in bowls on the side.
