Duck Breast with Beetroot

Ingredients

• 2 duck breast fillets (300 g each)
• Salt
• 2 beetroot bulbs (200 g each)
• 1 tbsp butter (15 g)
• 150 ml Vegetable broth
• 1 apple
• 1 tbsp apple purée or applesauce (15 g)
• 2 tbsp lemon juice
• 4 potatoes (100 g each; mostly waxy)
• nutmeg
• 2 tbsp olive oil
• 30 g horseradish root
• 150 g Yogurt (3.5% fat)

Instructions

1. 1.

   Rinse the meat, pat dry and season with salt. In a oven‑proof pan, brown the skin side in about 5 minutes over high heat until golden brown. Flip, drain the fat, season with pepper and bake at 80 °C (convection 60 °C; gas: level 1–2) for about 20 minutes until pink.

2. 2.

   Meanwhile peel, scrub and grate the beetroot finely. In a pot melt butter and sauté the beetroot over medium heat for about 5 minutes. Add broth, cover and simmer gently for about 10 minutes. While this cooks, peel, quarter, core and dice the apple.

3. 3.

   Add the apple cubes and apple purée to the beetroot mixture and cook uncovered for another 5 minutes over medium heat. Season with lemon juice and salt.

4. 4.

   During this time peel, wash, scrub and grate the potatoes roughly. Season with salt and a pinch of freshly grated nutmeg. Heat 1 tbsp oil in each of two small pans. Spread the potatoes on the pan, press flat and cook slowly until golden brown and crispy on both sides for about 6–8 minutes over medium heat.

5. 5.

   Remove the duck breasts from the oven and let rest covered for 4 minutes. Meanwhile peel, scrub, grate the horseradish root and mix with yogurt. Season with salt.

6. 6.

   Halve each rösti and place on a plate. Slice the duck breast into rounds. Arrange the duck breast with beetroot on the plates and serve with the dip.