Buy all ingredients right below the recipe
INGREDIENTS
- 4 pcs skin-on duck breast fillet
- 40 dkg beetroot
- 40 dkg sweet potato
- 1 large celery root
- Salt
- Sugar
- Pepper
- Thyme
- A few nice lettuce leaves for serving
- 2 liters poultry stock
- 20 dkg butter
- 0.5 dl oil
IF YOU'D PREPARE IT DIFFERENTLY
- Goose breast
- Chicken breast
- Parsley root
- Parsnip
- Pumpkin
- Cauliflower
PREPARATION
- 1Wrap 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.
- 2Then peel them and blend each separately until smooth with 1 tablespoon of butter and a pinch of salt.
- 3Season 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.
- 4Pour off the rendered fat periodically to ensure crispy skin; set it aside as it will be useful for other cooking later. Once the skin is browned, flip the breasts and place them in the 160-degree oven for 8-15 minutes, depending on how well-done you prefer them.
- 5Boil the stock until it thickens to a sauce consistency and about 1 dl remains from the 2 liters. Season with salt, a pinch of sugar, pepper, and herbs as desired.
- 6Once the duck breasts are cooked, let them rest in a warm place for 10-15 minutes before slicing, then serve with the three types of puree, gravy, and fresh salad leaves.
Tip
Can also be prepared with goose breast or chicken breast. Other vegetables, such as parsley root, parsnip, or pumpkin, can also be used for the purees. Cauliflower is also very delicious.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!