Roast duck crostini with beetroot pickle and mascarpone
8/6/2011
Serves 4
Ingredients
| 2 | Beetroots |
| 1 tbsp | Hazelnut oil |
| 1 tbsp | Wine vinegar |
| 1 tbsp | Brown sugar |
| 1 | Salt and pepper, (to season) |
| 1 | Olive oil |
| 2 | Duck breasts |
| 1 | Baguette |
| 1 | Mascarpone |
Directions
- Preheat the oven to 200 degC. Cut the beetroot in half, season, then wrap in tinfoil and bake for 1 hour.
- Cool, then peel and slice finely. Mix with the oil, vinegar, sugar and seasoning. Let marinate for at least 1 hour before serving.
- Heat a fry pan, add olive oil then slice the skin of the duck. Place the breast skin side down and cook for 5 minutes. Season then turn over and continue cooking for a further 5 minutes. Let rest before slicing.
- Lightly toast slices of baguette, then top with slices of duck, beetroot pickle and small spoonfuls of mascarpone.
Wine Match
Related Recipes
Roast duck, lychee and mint salad
Preheat oven to 200 degC. Heat an ovenproof fry pan and add the seasoned duck, skin side down. Cook for 5 minutes until the...
Amanda Laird
Duck breast salad with nectarines and roquefort
This is the perfect dish to share, and makes the most of summer's nectarines.
Angela Casley
Duck curry
Thai cooks must rate as the most skilled in the world with their ability to create amazing taste sensations. The food tingles...
Grant Allen
1
Comments