Duck Breast With Beetroot Purée Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Score the skin of the duck breast and season with salt and pepper.
• STEP 3.Heat a skillet over medium-high heat and place the duck breast skin-side down. Cook for 5 minutes until the skin is crispy.
• STEP 4.Flip the duck breast and cook for another 2 minutes. Transfer to a baking dish and roast in the oven for 10-12 minutes for medium-rare.
• STEP 5.While the duck is roasting, prepare the beetroot purée. Peel and dice the beetroot, then boil until tender. Drain and blend until smooth.
• STEP 6.In a saucepan, heat butter and sauté garlic until fragrant. Add the beetroot purée and cook for a few minutes. Season with salt and pepper.
• STEP 7.Remove the duck breast from the oven and let it rest for a few minutes. Slice it thinly.
• STEP 8.Serve the sliced duck breast on a bed of beetroot purée. Garnish with fresh herbs, if desired.

Cooking Tips

• Make sure to score the skin of the duck breast to help render the fat and achieve a crispy skin.
• For a medium-rare duck breast, roast it in the oven for 10-12 minutes. Adjust the cooking time according to your desired doneness.
• To achieve a smooth beetroot purée, make sure to blend it until completely smooth.
• Garnish the dish with fresh herbs like parsley or chives for added freshness and flavor.

Storage and Serving

• Leftover duck breast can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the duck breast in a skillet over low heat to maintain its tenderness.
• Serve the duck breast with beetroot purée as a main course for a special dinner or a festive occasion.