Duck with rhubarb, baked beetroot and mashed potatoes
6 servings
90 minutes
This exquisite European recipe combines tender duck meat with the refreshing tartness of rhubarb, the sweetness of roasted beets, and velvety mashed potatoes. This flavor combination creates a harmony where the juiciness of the bird is accented by spicy and sweet notes. Historically, duck has held an esteemed place in French and German cuisines, while rhubarb, known for its unique tartness, complements the meat with unexpected freshness. Roasted beets add richness to the dish, while creamy mashed potatoes provide softness, uniting all elements into a single gastronomic symphony. This dish is perfect for festive dinners or simply to indulge in a special taste of traditions enriched with modern culinary sophistication.
1
Cut the rhubarb into pieces about 6 cm long, divide into several piles, and wrap in plastic wrap, sprinkling each pile with a few tablespoons of sugar, drizzling with the juice of a quarter of an orange, and accompanying with a quarter of a halved vanilla pod.
- Rhubarb: 600 g
- Sugar: 150 g
- Oranges: 1 piece
- Vanilla pod: 1 piece
2
Maximize air removal from rhubarb bags, tie airtight knots at both ends of each, and place the bundles in water heated to 65 degrees. Boil the rhubarb for forty-five minutes.
- Rhubarb: 600 g
3
While the rhubarb is preparing, preheat the oven to 200 degrees and place the beetroot wrapped in foil inside.
- Beet: 2 pieces
4
Peel the potatoes and boil them in salted water, then use a heavy whisk to turn them into a smooth puree, adding egg yolks, cream, salt, and pepper.
- Potato: 600 g
- Chicken egg: 2 pieces
- Cream: 100 ml
- Salt: to taste
- Ground black pepper: to taste
5
Marinate duck legs and breasts (remove membranes and excess fat from the edges of the breasts) for twenty minutes in a mixture of 50 ml of vegetable oil, crushed juniper, and thyme leaves.
- duck breast: 3 pieces
- Duck legs: 3 pieces
- Olive oil: 50 ml
- Thyme: 4 stems
- Juniper berries: 4 pieces
6
Heat a liter of vegetable oil in a deep skillet, add the marinated duck legs along with thyme and juniper. You can add a clove of garlic for a richer aroma if desired. The oil should simmer very gently, almost imperceptibly, as the duck legs will need to stay there for about an hour. Doneness is determined by how easily a thin knife penetrates the meat.
- Vegetable oil: 1 l
- Duck legs: 3 pieces
- Thyme: 4 stems
- Juniper berries: 4 pieces
7
Peel the baked beetroot, slice it, and marinate for ten minutes in a mixture of honey, vinegar, and olive oil with a pinch of salt and pepper — this mixture should be well whisked to prevent separation.
- Beet: 2 pieces
- Honey: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
8
Make incisions in the skin of the duck breasts, trying not to cut into the meat. Place the breasts skin-side down in the pan and fry over medium heat until the skin turns a nice brown crust, about five to seven minutes. Flip the breasts and fry for another two minutes on the meat side.
- duck breast: 3 pieces
9
Just place the breasts in the oven at 180 degrees for seven minutes. Each serving includes a bit of rhubarb, half a duck breast, either a leg or a thigh, pieces of beetroot, mashed potatoes, and drops of the sauce in which the beetroot was marinated.
- duck breast: 3 pieces
- Rhubarb: 600 g
- Beet: 2 pieces
- Potato: 600 g