Gravlax De Canard Recipe
Betterave, Grana Padano, oignon mariné, Bruxelle, pacane, jaune d’œuf, ratte, huile de parmesan.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For the Marinade
Method
Marinating the Duck
- 1
- 2
Marinate the Duck Breast
Rub the marinade evenly over the duck breasts and place them in a dish. Cover and refrigerate for 24 to 48 hours.
Preparing the Accompaniments
- 3
Cook the Ratte Potatoes
Boil the Ratte potatoes in salted water until tender, about 15 minutes. Drain and let cool.
- 4
Prepare the Beets and Brussels Sprouts
Roast the beetroot and Brussels sprouts in a preheated oven at 200°C (400°F) for about 20-25 minutes until tender.
- 5
Pickle the Red Onion
Slice the red onion thinly and marinate it in vinegar and a pinch of salt for at least 30 minutes.
- 6
- 7
Grate the Grana Padano
Finely grate the Grana Padano cheese.
Finishing the Dish
- 8
Slice the Duck
Once marinated, remove the duck from the refrigerator and rinse off the marinade. Slice the duck thinly.
- 9
Assemble the Plate
Arrange slices of duck, roasted beetroot, Brussels sprouts, pickled onions, and Ratte potatoes on a plate. Top with grated Grana Padano and toasted pecans. Drizzle with parmesan oil and place egg yolks on top.
- 10
Serve
Serve immediately, allowing guests to mix the egg yolks into the dish as they prefer.
