Duck breast with mushroom sauce and roasted beetroot
- 1000 g fresh mixed mushrooms (white button and chestnut mushroom, shiitake, oyster mushroom)
- 3-4 duck breasts
- 4-5 medium beetroots
- 3-4 tablespoons white wine
- 2-3 tablespoons fresh tarragon
- 4-5 tablespoons single cream
- 1-2 lemons
- oil, salt and pepper
Make crosswise incisions in the skin of each duck breast without cutting into the meat. Sear the duck breasts on both sides in a little oil in a covered pan. The skin side should turn a beautiful golden brown. Take care, as the hot fat will splatter.
Preheat the oven to 230–240°C. Place the duck breasts on a rack in a roasting tin, cover, then roast for a further 15–20 minutes. Sauté the sliced mushrooms in a little oil and season with salt and pepper. Add the white wine and allow the mushrooms to soften.
Sprinkle with chopped tarragon, then add the cream. Stir gently, then set to one side. If you prefer a richer mushroom sauce, it can be thickened with a little cream.
Boil the beetroots or roast them in aluminium foil. Allow to cool and remove the skins. Dice, sprinkle with lemon juice to taste, and finally season with the finely chopped fresh herbs.