Duck breast in soy sauce, beetroot, potato gnocchi, orange

A beautiful and slightly more complex recipe for a festive table from Martin Baránek, sous-chef at Entrée restaurant, which you will soon be able to taste in Olomouc or prepare at home.

Duck Breast

Ingredients:

• Duck breast
• Komekoji
• Orange
• Thyme
• Star anise
• Ginger

Method:

1. Clean and pat the duck breast dry
2. Grind the koji into a fine powder
3. Sprinkle the duck with koji through a sieve and place it in the fridge for two days
4. After two days, rinse and dry the duck, then score the skin in a fine lattice
5. Place the breast skin-side down in a cold pan without oil and start roasting slowly
6. As the fat renders, spoon it over the breast. After 5–10 minutes (depending on the size), add a sprig of thyme, one whole star anise, a piece of peeled ginger, and orange zest, continuing to baste
7. Cook the breast to medium doneness
8. After roasting, let the breast rest for 5 minutes

Orange Segments

1. Peel the orange
2. Use a knife to segment the orange

Potato Gnocchi

Ingredients:

• Potatoes cooked in their skin – 300 g
• All-purpose flour – 120 g
• Salt – 12 g
• Egg – 1

Method:

1. Once cooled, peel and finely grate the potatoes
2. Mix all ingredients in a bowl
3. Work the dough immediately or it will become watery
4. Divide into portions, roll into 2 cm thick logs, then cut into individual gnocchi
5. Cook in salted water
6. After cooking, chill in an ice-water bath
7. Pat dry and sauté in butter until golden

Sweet and Sour Beets

Ingredients:

• Red beets – 300 g
• Onion – 100 g
• Sugar – 10 g
• Lard – 25 g
• Caraway – 1 g
• Pea tamari – 25 g
• Sour cherry vinegar – 25 g
• Bay leaf – 2 pcs
• Salt – to taste

Method:

1. Sauté onion in lard until golden
2. Add caraway and bay leaves and sauté briefly
3. Add coarsely grated beets and cook slowly
4. Add a little water and simmer for 20 minutes
5. Add the vinegar and tamari
6. Evaporate excess liquid
7. Adjust salt if necessary

Beet Sauce

Ingredients:

• Fresh beet juice – 400 ml
• Sour cherry vinegar – 30 ml
• Pea tamari – 25 ml
• Starch – ½ tsp

Method:

1. Reduce fresh beet juice to 150 ml
2. Add tamari, vinegar, and starch, and bring to a boil
3. Strain through a fine sieve

Finishing

1. Using a mandoline, slice one beet very thinly
2. Marinate with vinegar and olive oil
3. Roll slices over the sweet and sour cabbage into rolls

So, will you give it a try? If so, enjoy your meal!