Roast duck crostini with beetroot pickle and mascarpone
|1 tbsp||Hazelnut oil|
|1 tbsp||Wine vinegar|
|1 tbsp||Brown sugar|
|1||Salt and pepper, (to season)|
- 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.
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