Duck legs with baked beetroot and goat cheese
6 servings
120 minutes
This exquisite recipe combines tender duck legs, roasted sweet beets, and creamy goat cheese, creating a harmony of flavors and textures. Thanks to white wine and aromatic thyme, the meat becomes juicy and rich with subtle spicy notes. The roasted beets add a light sweetness to the dish while the goat cheese contributes creaminess and tanginess. This dish reflects the traditions of European cuisine where balance of flavors and elegance in presentation are valued. It is perfect for both a cozy dinner and a festive feast, impressing guests with its sophistication and rich flavor profile. Serving with a salad mix adds freshness while the crispy skin of the duck legs completes this culinary masterpiece.
1
Salt and pepper the duck legs, fry in a small amount of vegetable oil until browned, then sauté chopped onion, carrot, and celery in the same pan. Place the vegetables and duck in a baking dish, add wine and broth, cover with foil, make a few holes, and bake in the oven at 180 degrees for an hour.
- Duck legs: 6 pieces
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
- White wine: 300 ml
- Chicken broth: 500 ml
2
Rinse the beetroot (better to choose a small one) with olive oil, wrap it in foil and send it to the oven for an hour. Remove the duck and beetroot from the oven, let the beetroot cool slightly, peel it and cut it into large slices.
- Beet: 1 kg
- Olive oil: 100 ml
3
In olive oil (50 ml), lightly sauté finely chopped shallots, add vinegar, salt, and pepper, boil for half a minute, and mix with beetroot.
- Shallots: 2 heads
- Sherry vinegar: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
Fry the chicken legs in boiling oil until crispy. Place beetroot on a plate, sprinkle with cheese and salad leaves. Serve with duck.
- Duck legs: 6 pieces
- Deep frying oil: 2 l
- Beet: 1 kg
- Soft goat cheese: 150 g
- Salad mix ""Food"": 1 piece