Grilled Duck with Beetroot

Instructions

1. 1

   Pat duck breasts dry with paper towels and season both sides generously with sea salt and black pepper. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat.

   Tip: Scoring the skin helps render the fat and creates a crispy exterior.

2. 2

   Heat a large skillet over medium-high heat without adding oil. Place duck breasts skin-side down and cook for 8-10 minutes until the skin is golden and crispy, rendering most of the fat.

   Tip: Don't move the duck while it cooks; let the skin render undisturbed.

3. 3

   Flip the duck breasts and add fresh thyme sprigs to the pan. Cook for 6-8 minutes more until the internal temperature reaches 57-60°C for medium-rare. Transfer to a warm plate to rest for 5 minutes.

   Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.

4. 4

   While the duck rests, whisk together balsamic vinegar, red wine vinegar, honey, 2 tablespoons of olive oil, minced garlic, and sea salt to create the dressing.

   Tip: Taste and adjust the vinegar-to-oil ratio to your preference.

5. 5

   In a separate bowl, combine the julienned beetroot, shallot, walnuts, and salad greens. Toss gently with three-quarters of the balsamic dressing.

   Tip: Reserve some dressing to drizzle over the plated duck.

6. 6

   Slice the rested duck breasts against the grain into thin strips. Arrange the beetroot salad on serving plates and top with sliced duck.

   Tip: Slicing against the grain makes the duck more tender to eat.

7. 7

   Drizzle the remaining dressing around the plate and garnish with extra walnuts and fresh thyme. Serve immediately while the duck is still warm.

   Tip: The warm duck against the cool, earthy beetroot creates a beautiful textural contrast.