Duck with beetroot and nettle
3 servings
45 minutes
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.
1
First, boil the duck gizzards: in three liters of water, add thyme, a head of garlic, salt, and the gizzards, and cook over medium heat for three hours. Leave in the broth for another day.
- Duck stomach: 150 g
- Thyme: 0.5 bunch
- Garlic: 1 head
- Salt: 50 g
2
Fill a baking tray with coarse salt about two centimeters deep. Wrap the beetroot in foil, place it on the tray, and bake in the oven at 150 degrees for fifteen minutes. Peel the cooked beetroot and cut it into pieces of any desired shape.
- Beet: 200 g
- Salt: 50 g
3
Make the sauce: melt butter in a pan and heat until it turns caramel color. Add vinegar, finely chopped shallots, and chopped gizzards. Keep on low heat for five minutes. Then add small nettle leaves and let them cook a bit. Remove the nettle and strain the sauce.
- Butter: 100 g
- Sherry vinegar: 25 ml
- Shallots: 1 head
- Duck stomach: 150 g
- Nettle: 200 g
4
Sear the duck breast in oil until the internal temperature reaches 65 degrees. Let it rest for five minutes and slice into pieces 1.5 cm thick.
- duck breast: 1 piece
- Olive oil: 3 tablespoons
5
Pour the sauce onto the plate, place the duck and pieces of beetroot, garnish with nettle, and serve.
- Nettle: 200 g