- Preparation time: 1 hour
- Temperature: 180
- For how many people? 4
- Category: Option 7
- Cooking style: Classic
- 2 duck breast fillets (wild)
- 1 beetroot
- 1 romanesco
- White sesame seeds
- Apple vinegar cress
Grill the beetroot on the Barbacoa until it is al dente. Cool the beetroot and dice. Marinate the beetroot with 1 dl of apple vinegar, black pepper, coarse salt and finish with sesame seeds.
Remove excess fat from the duck breast fillet, make 4 incisions in the breast fat (note: NOT IN THE MEAT!!). Season both sides with pepper and salt.
Grill the breasts on the Barbacoa. Grill until golden brown on all sides. 15 minutes at 180°C (tip: smoking with fresh rosemary gives your dish an extra dimension).
Cut the romanesco into small florets, poach these 7 minutes in boiling salted water, let them cool down, and grill on the Barbacoa until they are slightly brown.
Dress as desired. In the photo, this recipe has been dressed with almond croquets, an old port sauce, and some cress.