Festive duck breast with tricolor puree and gravy

Wrap the beetroot in aluminum foil, place the other two vegetables on a baking tray, and put them in a 160-degree oven until all are completely soft.

Then peel them and blend each separately until smooth with 1 tablespoon of butter and a pinch of salt.

Season the duck breasts with salt and pepper, score their skin deeply down to the fat, and place them in a cold pan to render the fat slowly.