Duck breast & beetroot salad with oranges

Name: Duck breast & beetroot salad with oranges
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Carrots; 750 g fresh beetroot; 2 Organic oranges; 4 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper, sugar; 5 TABLESPOONS Oil; 3 Duck breast fillets (approx. 350 g each); 2 discs Toast bread (1-2 days old); 1 collar flat leaf parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Carrots
750 g fresh beetroot
2 Organic oranges
4 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper, sugar
5 TABLESPOONS Oil
3 Duck breast fillets (approx. 350 g each)
2 discs Toast bread (1-2 days old)
1 collar flat leaf parsley

Directions

1
For the salad, peel carrots and beetroot (wear disposable gloves - beetroots stain strongly!), wash and roughly grate. Peel oranges so that the white skin is completely removed.
2
Remove the fillets with a sharp knife between the parting skins, collecting the juice. Press the remaining juice out of the parting skins. Mix orange juice, lemon juice, salt, pepper and 1-1 1⁄2 tsp. sugar.
3
Fold down 2 tbsp. oil. Mix beetroot, carrots, orange filets and vinaigrette.
4
Preheat oven (electric cooker: 80 °C/circulating air and gas: not suitable). Wash the meat, dab dry and remove the skin. Season meat with salt and pepper. Heat 3 tablespoons of oil in a large pan.
5
Sauté the meat on each side for 3-4 minutes. Place on a baking tray and continue to roast in a hot oven for about 30 minutes. Set the pan aside.
6
Crumble bread. Wash parsley, shake dry and chop finely. Cut duck breast skin into fine strips. Fry in hot frying fat in a pan until crispy, skimming 2-4 tbsp. of frying fat if necessary.
7
Add breadcrumbs and roast briefly while turning. Stir in parsley.
8
Remove duck breast from the oven and let it rest for a while. Cut into slices and sprinkle with the crispy parsley mix. Serve with the beetroot salad. Serve with spicy cayenne cream.