Duck breast
Duck breast glazed with beetroot, balsamic reduction and spinach and daikon salad. Created by Debic's Culinary Team.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.debic.com.
Cooking tools:
- Skillet
- Saucepan
- Oven
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Whisk
- Serving platter
Ingredients
- 400 g Debic Roast & Fry
- 5 duck breasts
- 5 bay leaves
- 5 garlic cloves
- salt
- pepper
- 400 g Culinaire Original Debic
- 300 g beetroot pulp cooked in salt
- 150 g Debic Traditional Butter
- 100 g white wine
- 50 g shallot
- 50 g apple vinegar
- 300 g balsamic vinegar
- 100 g glucose
- lemon zest to taste
- 200 g baby spinach
- 5 radishes
- 1 daikon
- horseradish oil
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