Anties krūtinėlė su netradiciniu perlinių kruopų risotto ir sodriu burokėlių padažu, kurį galite ruošti iš jau pagamintų sulčių arba patys jas išspausti.
Ingredients
FOR THE DUCK
- 4 duck breasts
- 1 tablespoon salt
- 1 litre water
FOR THE SAUCE
- 3 kg fresh beetroots or 1 litre beetroot juice
- 1 tablespoon honey
- Thyme
FOR ORZOTTO
- 400g pearl-barley
- 3 celery stalks
- 100 g hard aged cheese
- 200ml cream
- 50ml olive oil
- 50g chopped parsley
- Salt
FOR THE SIDE DISH
- 2 leeks
- 100 g butter
1. Prepare the duck breast. Score the skin of the duck breast in a crosshatch pattern. Mix the water with the salt and immerse the duck breasts for 2-3 hours, then dry them off. Place the duck breasts skin-side down in a very hot skillet and fry for around 5 minutes on each side.
2. Make the sauce. Squeeze the juice from fresh beetroots or pour one litre of beetroot juice into a saucepan and boil until the liquid reduces to around 100 millilitres. Add the tablespoon of honey and a hint of fresh thyme.
3. Make orzotto. Place the pearl-barley in a bowl and cover with cold water. Leave to soak for a few hours, then strain and rinse with cold water. Boil in salted water. Strain the grains after they are cooked. Finely chop the celery stalks and fry in the olive oil. Add the cream, cooked pearl-barley and cheese. Cook until thickened. Garnish with chopped parsley.
4. Cut the white part of the leek into pieces, any size that you prefer. Melt the butter in a pan and pour in the leeks. Simmer them for around 20 minutes.
5. Serve the dish. Place the duck breast, oroztto and leeks on a plate. Pour some beetroot sauce over the top.
