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Duck breast with cherry beer sauce, beets and bitter lettuce

Enjoy the rich flavors of duck breast with crispy beets and bitter lettuce, enhanced by the delicious cherry beer sauce from Knorr.

Delicious autumn dish with ingredients and sauces from Knorr. This recipe is for 10 people.

Ingredients

Pepper
5units.itemsduck breasts
Salt
30gClarified butter

12gSugar
2.5Kriek beer
250gCherries
15gKnorr corn starch express brown
2.5Knorr Professional Demi Glace Authentic

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

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.

  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. Thicken the sauce with Maizena Express.
  5. 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. Arrange the duck breast together with the beets on the plates.
  2. Add the radicchio, endive, and red chicory leaves and garnish with some clover.
  3. Spoon the sauce and cherries alongside.