KACHEN #20 (Autumn 2019) English edition

SEASONAL RECIPES
Crisp roast duck with baby beetroot and chèvre salad
serves 8-10 150 minutes
including 120 minutes baking time
For the duck
• 2 whole ducks (approximately 1.8–2 kg)
• ½ orange, cut into two wedges • ½ lemon, cut into two wedges
• a few sprigs of fresh thyme • salt and black pepper, to taste
For the beetroot salad
• 4 x 200g punnets of baby beetroots • 100 ml olive oil
• 1 tsp Dijon mustard • 2 tbsp lemon juice
• salt and black pepper, to taste
• 250 g goat’s cheese • micro herbs, to garnish
Crisp roast Duck
1 Preheat the oven to 170 °C on a convection setting. 2 Rinse the
ducks under cold water and remove the giblets. Place the ducks
on a cutting board and remove the wing tips. Prick the skin on
the breasts with a skewer. Stuff the cavity of each duck with an
orange and lemon wedge, and a few sprigs of thyme. 3 Place
the ducks in a roasting tray on their backs and add one cup of
water to the tray. Season with salt and pepper. Roast the ducks
uncovered in the oven for 100-120 minutes, then set them aside
to cool before putting them in the fridge for at least one hour.
4 Remove the ducks from the fridge and, using a sharp knife, cut
them in half, then remove all but the thigh and breast bones. Use
the knife to separate the breasts from the thighs carefully. This
will give you four portions from each duck. 5 Before serving,
heat the oven grill to 220 °C. Grill the portions at the top of the
oven until the skin is crispy. Serve with baby beetroot and goats’
cheese salad.
Baby beetroot salad
1 Boil the baby beetroots until they are al dente. Set them aside
to cool. 2 To prepare the dressing, combine the olive oil, mustard,
lemon juice, salt and pepper in a mixing bowl. 3 Quarter the
beetroots and crumble the goat’s cheese, then combine them
in a bowl. Drizzle the dressing on top and serve garnished with
micro herbs.
14 | KACHEN | 3 / 2019