Duck gizzard

Duck with beetroot and nettle is an elegant dish of Danish cuisine that delights with its harmony of flavors. Tender duck meat infused with thyme and garlic aromas pairs with a caramelized sauce that intertwines the tartness of sherry vinegar and the creaminess of butter. Salt-baked beetroot adds sweetness and an earthy note, while nettle provides freshness and a slight spiciness. This dish reflects the Danish gastronomic tradition based on the use of natural ingredients and a careful approach to creating flavor balance.

It seems to be similar to other pilaf recipes, only instead of meat there are duck giblets, and the pilaf itself is baked in the oven until it is crusty. The recipe was shared with us by Vlad Piskunov, now the brand chef of the Matryoshka restaurant.