Duck breast in orange-pomegranate glaze with roasted beetroot purée and kale chips - photo 1
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Duck breast in orange-pomegranate glaze with roasted beetroot purée and kale chips

Pikantne Main dishes Fusion cuisine 90 min Medium 16 wyświetleń ~112.02 PLN - (0)
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Description

A modern, seasonal main dish that combines the intense flavor of duck with a fruity, glossy glaze of orange and pomegranate, and a velvety roasted beet purée with a hint of horseradish. The dish brings together contrasts: a crispy skin and juicy meat, a sweet and sour glaze, and earthy purée. The decoration of kale chips, pomegranate seeds, and optional walnuts adds texture and visual elegance. Perfect for winter dinners, festive lunches, or as an impressive dish for a gathering. It pairs wonderfully with roasted potatoes or a light arugula salad with honey-lemon dressing, and with a medium-bodied red wine.

Ingredients (19)

Servings:
4
  • Duck breast 4.4 szt.
  • Orange 2 szt.
  • Pomegranate 300 g
  • Honey 30 ml
  • Balsamic vinegar 15 ml
  • sugar 10 g
  • Beets (raw) 800 g
  • Butter 50 g
  • 30% cream 100 ml
  • Fresh horseradish 30 g
  • Kale 120 g
  • Olive oil 30 ml
  • Rapeseed oil 15 g
  • Garlic 2 ząbki
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 8 szczypt
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Arugula (microgreens) 30 g
💰 Szacowany koszt dania: ~112.02 PLN (28.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beetroot purée

1

Preheat the oven to 200°C (top and bottom). Wash the beets with a brush, trim the ends (do not peel), and wrap each beet individually in aluminum foil. Place on a baking sheet and bake for 60-75 minutes depending on size, until a knife inserted in the center goes in smoothly — larger beets will take more time. After baking, cool for 10-15 minutes to make peeling easier; peeling will be easier after cooling.

Ingredients: Beets (raw)
Use a baking tray and aluminum foil. Check for softness with a fork: a soft beet is easy to pierce. Do not bake at too low a temperature — you will lose the intensity of flavor.
2

Peel the roasted beets using a kitchen glove or paper towel (the skin should come off easily). Cut into pieces and transfer to a blender or food processor. Add butter (40 g), 30% cream (100 ml), grated horseradish (30 g), and 1 clove of garlic (crushed). Blend until smooth. If the consistency is too thick, add 1-2 tablespoons of the beet roasting water or a little milk. Season with salt and pepper to taste.

Ingredients: Beets (raw), Butter, 30% cream, Fresh horseradish, Garlic
Use a hand blender with a container or a countertop blender. If you don't have a blender, pass it through a sieve and mix vigorously with butter. The purée is ready when it is smooth, silky shiny, and lump-free.

Glaze and sauce

3

In a medium-sized skillet, mix orange juice (squeezed from 2 oranges), juice from half a pomegranate (strained through a sieve), honey (30 g), balsamic vinegar (15 g), and sugar (10 g). Heat over medium heat for 8-10 minutes, stirring occasionally, until the mixture reduces to a thick, slightly syrupy consistency. When the glaze thickens and coats the back of a spoon — it's ready. Add a pinch of salt and a few sprigs of thyme (chopped).

Ingredients: Orange, Pomegranate, Honey, Balsamic vinegar, sugar, Fresh thyme, Salt
Use a wide, flat pan or saucepan. If the glaze caramelizes too quickly, reduce the heat. The glaze should be shiny and slightly sticky — not burnt.

Kale Chips

4

Wash and dry the kale leaves, removing the thick stems. Spread the leaves out individually on a baking sheet lined with parchment paper. Drizzle with olive oil (about 1 tablespoon = 15 g) and lightly salt (1 pinch). Bake in an oven preheated to 150°C for 10-15 minutes, until crispy but not burnt. Remove and let cool — they will harden and resemble chips.

Ingredients: Kale, Olive oil, Salt
Use tongs or your hands to evenly distribute the oil; too much oil will make the leaves soft. Monitor in the last few minutes — the leaves can burn quickly.

Preparing the duck

5

Before frying, pat the breasts dry with a paper towel. With a sharp knife, score the skin in a crosshatch pattern (shallowly, so as not to cut into the meat) about every 1 cm — this will allow the fat to render and achieve a crispy skin. Lightly rub with salt and freshly ground pepper (on both sides).

Ingredients: Duck breast, Salt, Black pepper
Use a sharp knife and a cutting board. The cuts should only be in the skin — too deep cuts will cause the meat to lose its juices.
6

Heat a heavy skillet (preferably cast iron) over medium-high heat. Pour in canola oil (15 g). When the oil is hot (it should have a slight smoke), place the breasts skin-side down. Cook for 6-8 minutes without moving them, until the skin becomes deeply golden and the fat starts to render. Regularly spoon off the excess fat to speed up the process and prevent splattering. Once golden, flip the breasts onto the meat side and cook for 2-3 minutes until the meat is browned. Transfer the skillet to an oven preheated to 180°C for 6-8 minutes to achieve the perfect medium doneness (internal temperature 58-60°C). After removing from the oven, let the breasts rest on a board for 6-8 minutes, loosely covered with foil, to allow the juices to settle.

Ingredients: Duck breast, Rapeseed oil, Salt, Black pepper
Use a kitchen thermometer if you have one — it's the most reliable way to check the doneness. Don't cut the meat right after frying — letting it rest allows the juices to redistribute evenly.

Finishing the duck

7

After resting the breasts, on the same pan (use the rendered fat), heat the prepared glaze over low heat. Place the breasts back in the pan and spoon the glaze over the skin and the cut slices of meat for about 1 minute, so that the glaze adheres and slightly caramelizes. Before serving, slice the breasts into diagonal pieces about 1 cm thick.

Ingredients: Duck breast, Honey, Balsamic vinegar, Orange, Pomegranate
Use a sharp knife for cutting and a cutting board. Drizzling with glaze adds shine and flavor, but don't overdo it — too much will make the dish too sweet.

Assembly and serving

8

On a plate, place 2-3 tablespoons of beetroot purée, spreading it with a spatula to create a flat smear. Arrange slices of duck in a fan shape on the purée. Drizzle with an additional tablespoon of glaze, sprinkle with pomegranate seeds and finely chopped thyme. Next to it, place a few kale chips. Optionally, sprinkle with lightly toasted walnuts for crunch and garnish with arugula/microgreens.

Ingredients: Beets (raw), Duck breast, Pomegranate, Kale, Walnuts, Arugula (microgreens)
Use a wide spoon to spread the purée and kitchen tweezers for precise placement of seeds and microgreens. Add 2-3 decorative elements to the plate — too many additions will disrupt the composition.

Cleaning and Serving

9

Remove excess fat from the pan (save it if you want to use it for frying potatoes) and wash the dishes. Serve the dish immediately while the duck is still warm and the skin is crispy; serving temperature will ensure the best flavor and texture.

Ingredients: Rapeseed oil
Be careful when handling hot fat. If you leave the fat for later use, strain it and store it in the fridge for up to 2 weeks.

Fun Fact

💡

In French cuisine, duck is traditionally paired with fruits (orange, cherries) because the fat from the duck perfectly balances the sweet and sour notes of the fruits. The combination of beets and horseradish is a classic of Central European cuisine, presented here in a modern version.

Best for

kolacja zimowa uroczysty obiad romantyczna kolacja

Tips

🍽️ Serving

Serve on warmed plates to keep the duck warm longer. A red wine with moderate tannins (e.g., Merlot, Pinot Noir) or a dark porter beer pairs well with the dish. When serving, leave a little glaze separately in a sauce boat for guests who want more of a sweet and sour accent.

🥡 Storage

Store meat and purée separately in airtight containers in the refrigerator for up to 2 days. Kale chips are best prepared just before serving — they lose their crunch in a humid environment. The purée can be reheated over low heat with a bit of cream or butter, and the duck can be warmed covered in the oven at 150°C for a few minutes to heat it slightly without drying it out.

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