Duck Breast with Beetroot Puree and Thyme Shallot Jus

For the duck breast with beetroot puree, first prepare the puree.

For the puree, wrap the beet in aluminum foil and roast in the oven at 160 °C for about 70 minutes until soft.

Then peel, cut into pieces and blend in a food processor to a fine puree. Season to taste with pepper, salt and a little lemon juice.

For the jus, sauté shallots in sunflower oil until translucent. Deglaze with red wine and reduce. Add beef broth and simmer for about 15 minutes.

Stir cornstarch with some cold water and thicken the jus with it. Before serving, mix in leaves from 4 thyme sprigs and season with salt and pepper.

Wash the duck breasts and pat dry. Make a diamond-shaped incision on the skin side with a very sharp kitchen knife.

Place skin side down in a pan and roast over medium heat for about 15 minutes. Turn over and fry for another 2 minutes. Wrap in aluminum foil and let rest for 3 minutes.

Spread the beetroot puree on a plate and arrange the duck breasts on top.

Pour a little jus on top and garnish the duck breast with beetroot puree with a sprig of thyme.

Preparation Tip:

Instead of serving the duck breast with beetroot puree, you can of course use mashed potatoes for this menu.

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