A delicate dish to bring out the flavours of this amazing Duck breast with beetroot puree.
|Total Time||1 Hour 30 Minutes|
|Container||Low-Profile 2.0-litre Container|
- 1 beetroot, cooked, peeled, and cut into 8 pieces
- 30 ml extra virgin olive oil, optional
- 1 teaspoon salt, optional
- ½ teaspoon sugar
- 100 g butter
- 4 sprigs thyme
- 1 garlic clove, peeled and sliced
- 4 baby golden beetroot, quartered
- 4 baby red beetroot
- 2 carrots, cut into batons
- 1 Swede, cut into batons
- 1 Tablespoon white balsamic vinegar
- 2 duck breasts
- 3 g (1 teaspoon) salt, optional
- ½ teaspoon ground black pepper
- fresh thyme leaves
- red vein sorrel
- To begin, make the beetroot puree by adding the cut beetroot, olive oil, salt, and sugar to the Vitamix container in the order listed and secure the lid.
- Select Variable 1, start the machine, and slowly increase to its highest speed. Blend for 1 minute. Use a spatula to remove the puree to a bowl and set aside.
- Preheat the oven to 175°C.
- Add the butter to a large ovenproof sauté pan over high heat. Once foaming, add the thyme and garlic. Allow to pop for 5 seconds, then add the cut vegetables. Toss the vegetables with the vinegar in the sauté pan. Season to taste with salt and pepper.
- Allow to sauté for 3 to 4 minutes, then remove to a baking sheet and place in the oven. Cook for 35 to 40 minutes, until golden brown and tender.
While the vegetables are cooking, season the duck breast with salt and pepper and sear in an ovenproof sauté pan over medium-low heat. Render the skin until golden-brown and crispy, about 6 to 8 minutes. Flip the duck over, and place in the oven for another 8 to 10 minutes, or until an inserted thermometer reads 60°C. Remove and let rest 10 minutes before carving.
- While the duck is resting, gently reheat the beetroot puree.
- To assemble the dish, spoon the puree onto plates, then arrange the vegetables and duck breast on top. Garnish with red vein sorrel and fresh thyme leaves.