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.
Calories461.4kcal
Proteins25.7grams
Fats27.2grams
Carbohydrates20.4grams
Cognac (brandy)
100
ml
Duck breast
1
kg
Coarse salt
100
g
Sugar
50
g
Fresh thyme
20
g
Strawberry
400
g
Beet greens
1
kg
Dry red wine
500
ml
Ground black pepper
to taste
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.
- 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 (brandy): 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.
- Beet greens: 1 kg
- Dry red 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.
- Duck breast: 1 kg
- Beet greens: 1 kg
- Strawberry: 400 g
