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Duck breast with cherry beer sauce, beets and bitter lettuce

Taste the refined combination of duck breast with a rich cherry beer sauce, served with sweet beets and a fresh, bitter salad.Knorr Professional is exclusively for food professionals. With the products from Knorr Professional, you save a lot of time in mise-en-place. Time that you can use to create beautiful dishes yourself. All products are developed for and by chefs. Much attention has been paid to taste and quality. Knorr Professional is the perfect base, the creativity is up to you.

Ingredients

30gClarified butter
Salt & pepper
5units.itemsDuck breast

2.5Kriek beer
12gSugar
2.5Knorr Professional Demi Glace
250gCherries

5units.itemsCooked beets
1Beet juice
150gRadicchio
15gKnorr Professional Intense Flavours Smoke
1Hellmann's Balsamic Vinaigrette
150gRed chicory
150gChicory

30units.itemsClover

Preparation

  1. Clean the duck breasts and season them with salt and pepper.
  2. Pan-fry them in clarified butter until medium rare, let them rest, and slice them.

  1. Deglaze the pan with the cherry beer.
  2. Add the sugar and reduce the mixture to about half.
  3. Add the demi-glace and bring the sauce back to a boil.
  4. Add the cherries and let them cook briefly.

  1. Mix the beet juice with the balsamic vinaigrette and season with the smoke.
  2. Cut the cooked beets into pieces and let them marinate in the vinaigrette.

  1. Divide the duck breast together with the beets over the plates.