Ingredients
Duck
-
Duck Breast 5 pc
-
Salt and Pepper
Beetroot salad
-
Cooked beetroots 5 x
Garnish
-
Brussels sprouts 300 g
Presentation
-
Salt and Pepper
-
Dried orange peel
Preparation
-
Duck
- Make cuts crosswise in the fat of the duck breasts.
- Season the duck breasts with salt and pepper and fry them starting in a cold pan to render fat.
-
Beetroot salad
- Cut up the beetroot, place it in a container and pour over the HELLMANN'S Balsamic Vinaigrette.
-
Garnish
- Cook the sprouts until tender and season to taste.
-
Presentation
- Carve the duck breasts and arrange them on the plates.
- Scatter the beetroot with the dressing and the sprouts over the plates.
- Grate the orange peel over the dish just before serving.