Smoked duck breast with beetroot mousse
1 serving
20 minutes
Smoked duck breast with beet mousse is a refined dish of Estonian cuisine, combining the tenderness of duck meat with the deep sweetness of beets. The duck, smoked and lightly fried, retains its juiciness and gains a smoky aroma that perfectly complements the velvety beet mousse. The latter acquires spicy notes from balsamic vinegar, red wine, and Worcestershire sauce, enhancing the natural sweetness of beets. This dish is ideal for special occasions — it delights the eye with its contrasting color palette and offers exquisite gastronomic pleasure.
1
Smoke the duck breast in the smoker for about 10 minutes. Sear the breast in a pan, season with salt and pepper, add cherry tomatoes and sauté briefly.
- Duck breast: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Cherry tomatoes: 2 pieces
2
Place in a preheated oven at 200 degrees for 5 minutes.
- Duck breast: 1 piece
- Cherry tomatoes: 2 pieces
3
For the beet mousse, sauté onion and garlic in oil, add boiled beets and a little water, balsamic vinegar, wine, Worcestershire sauce to taste, season with salt and pepper. Simmer until all vegetables are soft and then blend into a puree.
- Onion: 20 g
- Garlic: 1 clove
- Beetroot: 100 g
- Balsamic vinegar: 1 tablespoon
- Red wine: to taste
- Worcestershire sauce: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Place beet mousse on the plate, topped with duck breast and cherry tomatoes. Optionally, it can be served with any grilled vegetables.
- Beetroot: 100 g
- Duck breast: 1 piece
- Cherry tomatoes: 2 pieces
- Asparagus: to taste