Ingredients
Directions
- 1
Cook the beetroot with sage and rosemary wrapped in aluminum foil in the oven for 1 hour at 180°C. Peel it once ready, cut it with a cutter and slice the leftovers like you see in the video. Put some tagete petals and rede vene cress around, dress with extra virgin olive oil and salt.
- 2
Clean the duck breast and score the skin like in the video then put it in a cold pan. Now place the pan on medium fire and cook the skin’s side for 4 minutes. Once nicely caramelized: flip it, add butter and thyme and cook it for 3 minutes spooning butter on top of the duck breast continuously. Let the meat rest in the oven at 100°C for 5 minutes. Now slice it and plate up like in the video.
