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  • Duck Breast 5.0 pc
  • Salt and pepper

Beetroot salad


  • Brussels sprouts 300.0 g


  • Dried orange peel
  1. 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.
  2. Beetroot salad

    • Cut up the beetroot, place it in a container and pour over the HELLMANN'S Balsamic Vinaigrette.
  3. Garnish

    • Cook the sprouts until tender and season to taste.
  4. 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.