Festive duck breast with tricolor puree and gravy
(0)
75 min
Pataky Péter
Preparation method
1
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.
2
Then peel them and blend each separately until smooth with 1 tablespoon of butter and a pinch of salt.
3
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.
Chef's 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.
Ingredients
Price per portion:HUF 3,627.62
INGREDIENTS
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Nutritional values
Energy value
2845.12 kJ680 kCal
270 min
