Duck Beets

Name: Duck Beets
Prep time: 11 h 20 min
Cook time: 11 h 20 min
Total time: 11 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon balsamic vinegar; 355 milliliters (1/4 inch) diced peeled beets, (about 2 medium); 283 grams medium beets (about each); 2 servings Freshly ground black pepper; 710 milliliters dry red wine, such as Point Noir or Syrah; 2 teaspoons extra virgin olive oil; 2 servings Fleur de sel; 2 garlic cloves, crushed; 237 milliliters granulated sugar; 1 teaspoon granulated sugar; 0 teaspoons ground cinnamon; 3 kilograms muscovy duck (separate legs, keep for another time); 237 milliliters red wine vinegar; 2 servings Fine sea salt; 118 milliliters diced shallots (about 4); 1 teaspoon sugar; 1 Tbsp unsalted butter; 237 milliliters water

Duck Beets might be just the main course you are searching for. Watching your figure? This gluten free recipe has 6421 calories, 161g of protein, and 545g of fat per serving. This recipe covers 74% of your daily requirements of vitamins and minerals. This recipe serves 2. Not Head to the store and pick up pepper, pepper, sugar, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.

Instructions

For the Beet Chips:Preheat the oven to 150 degrees F (or to warm). Line 1 baking sheet with paper towels and 2 more pans with silpats or parchment paper.

Ingredients you will need

Beet Chips

Equipment you will use

Baking Paper

Baking Sheet

Paper Towels

Oven

Trim the end of the beets. Peel the beets, keeping their round shape to make round chips. Slice into paper thin rounds using a knife or mandoline, adjusting the setting if necessary.

Ingredients you will need

Beet

French Fries

Equipment you will use

Mandoline

Knife

In a medium saucepan, combine the vinegar, 1 cup water, and the sugar and bring to a boil, stirring to dissolve the sugar.

Ingredients you will need

Vinegar

Sugar

Water

Equipment you will use

Sauce Pan

Add the beets and boil for 1 to 2 minutes to soften slightly and flavor them.

Ingredients you will need

Beet

Remove from the heat and let the beets stand in the liquid for 5 to 10 minutes, to cool slightly. (The beets can be prepared to this point refrigerated for up to a week in the liquid, before baking.)

Ingredients you will need

Beet

Using a slotted spoon, transfer the beets to the towel-lined pan to drain.

Ingredients you will need

Beet

Equipment you will use

Slotted Spoon

Frying Pan

Lay the beet slices out on the silpat lined baking sheets. The slices can be close to each other, but they should not touch.

Ingredients you will need

Beet

Equipment you will use

Baking Sheet

Place in the warmed oven to dry for 10 to 12 hours, or until crisp and dry.

Equipment you will use

Oven

Remove the chips from the oven and, using a small offset spatula, transfer them to a cooling rack. Once cooled, the chips can be stored in an airtight container for up to a week.

Ingredients you will need

French Fries

Equipment you will use

Offset Spatula

Wire Rack

Oven

For the Duck:Turn the duck breast skin side down. With a sharp knife, make a cut down the length of the center bone, just to break it. Smack the blade across the bones just to break them slightly; do not cut through the meat.

Ingredients you will need

Duck Breast

Bone

Whole Duck

Meat

Equipment you will use

Knife

Cutting the bones and leaving the breast on them will prevent the meat from shrinking and curling as it cooks. Season the duck breast with salt, pepper, and sugar.

Ingredients you will need

Duck Breast

Pepper

Sugar

Meat

Salt

In a large saute pan, heat 1 teaspoon of the olive oil over medium high heat. Reduce the heat to medium.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Place the breast in the pan, skin side down, and cook slowly, adjusting the heat if necessary, for about 10 minutes, or until golden brown. When browned, remove the breast from the pan and place on a cutting board. Separate the breast meat from the bone. Chop the carcass into small pieces.

Ingredients you will need

Bone

Meat

Equipment you will use

Cutting Board

Frying Pan

Add the chopped bones to the oil remaining in the pan, increase the heat, and saute until the bones are richly browned.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots and saute for about 2 minutes, or until translucent.

Ingredients you will need

Shallot

Add the garlic, diced beets, 1 teaspoon sugar, and the balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Garlic

Beet

Sugar

Pour the red wine into the pan, and bring to a simmer, scraping the bottom to remove all the browned bits. Simmer over low heat for 20 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Red Wine

Equipment you will use

Frying Pan

Remove from the heat and strain.

Sprinkle the breasts with the cinnamon.

Ingredients you will need

Cinnamon

Heat the remaining 1 teaspoon olive oil over medium heat in a saute pan just big enough to hold the breast.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Place the breasts skin side down in pan, place a small heavy pot on top of the breast to weigh it down, and cook for about 4 minutes to crisp the skin.

Equipment you will use

Frying Pan

Pot

Remove from the heat.

Just before serving, swirl the butter into the sauce.

Ingredients you will need

Butter

Sauce

Cut the duck breast in half. If serving 4 people, cut each breast half into 2 pieces.

Ingredients you will need

Duck Breast

Place the duck on the serving plates; spoon the sauce to the side, garnish with a beat chip, and sprinkle the duck with fleur de sel and black pepper.

Ingredients you will need

Black Pepper

Fleur De Sel

Sauce

Whole Duck

Serve the remaining beet chips on the side, with beaucoup de LOVE.

Ingredients you will need

Beet Chips