Salad with Duck

Ingredients

• 4 duck breast fillets (about 150 g each)
• Salt
• Pepper (freshly ground)
• 200 ml red wine
• 100 ml port wine
• 8 small beetroots
• 2 sprigs Rosemary
• 400 g waxy potatoes (cooked)
• 150 g peas (frozen)
• 2 tbsp butter
• 2 handfuls watercress

Instructions

1. 1.

   Preheat the oven to 100°C fan.

2. 2.

   Rinse the duck breasts, pat dry and score the skin side several times crosswise. Season both sides with salt and pepper and brown slowly in a pan on the skin side over medium heat for 4-5 minutes until golden brown. Flip, sear briefly, then place on a rack (fat drips into a pan below) and cook in the oven for about 30 minutes to reach pink center.

3. 3.

   Pour off the fat from the pan and deglaze with red wine and port wine. Peel and clean the beetroots, add them with rosemary to the sauce. Cover and steam almost cooked for about 20 minutes. Remove the lid, stir occasionally, reduce the sauce by half while incorporating the beetroot, then finish cooking. Season with salt and pepper and remove the rosemary.

4. 4.

   Peel the potatoes and cut into pieces. Together with the peas, heat in hot butter in a non-stick pan for 4-5 minutes until warm. Season with salt and pepper.

5. 5.

   Remove the duck breasts from the oven and wrap in foil to rest for about 10 minutes.

6. 6.

   Rinse the watercress, shake dry and tear into small pieces. Arrange the watercress, peas and potatoes on plates. Slice the rested duck breasts and place them on top. Spoon the beetroot with red wine sauce over everything and serve.