Duck Gravlax

8 servings

20 minutes

A dish based on an appetizer from the repertoire of Afisha-Food columnist Elena Chekalova. Lena serves salted duck with fennel, and we decided to try it with a beetroot tops salad.

Energy value per serving

• Calories: 461.4
• Proteins: 25.7g
• Fats: 27.2g
• Carbohydrates: 20.4g

Ingredients

• Cognac: 100 ml
• duck breast: 1 kg
• Coarse salt: 100 g
• Sugar: 50 g
• Fresh thyme: 20 g
• Juniper berries: 5 g
• Strawberry: 400 g
• Beet tops: 1 kg
• Red dry wine: 500 ml
• Ground black pepper: to taste

Cooking steps

1. Mix salt with sugar, pepper, chopped thyme leaves, and crushed juniper berries, coat the duck breast without skin with this mixture, spray with cognac, and let marinate in the refrigerator for twelve hours.

   Required ingredients:

   • Coarse salt: 100 g
   • Sugar: 50 g
   • Ground black pepper:  to taste
   • Fresh thyme: 20 g
   • Juniper berries: 5 g
   • duck breast: 1 kg
   • Cognac: 100 ml

2. Chop the beet greens and lightly simmer in salted boiling water until soft. Reduce red wine with sugar to a thick sauce, then add the greens and coarsely chopped strawberries to the sauce.

   Required ingredients:

   • Beet tops: 1 kg
   • Red dry wine: 500 ml
   • Sugar: 50 g
   • Strawberry: 400 g

3. Rinse the duck fillet from salt, slice it thinly, and serve with beet greens and strawberries.

   Required ingredients:

   • duck breast: 1 kg
   • Beet tops: 1 kg
   • Strawberry: 400 g