Hr. Schønnemann with Duck Breast and Beetroot
Hr. Schønnemann with Duck Breast and Beetroot © kvalifood.com
This piece is inspired by the classic presentation from restaurant Schønnemann in Copenhagen. Salted boiled duck breast is placed on rye bread with a salad of apple and beetroot and a good spoonful of horseradish. Simple and well-balanced.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Boiled salted duck breast
- 2 duck breast fillets, brined (see recipe 132)
- water, for boiling
- 1 bay leaf
- 5 peppercorns
Apple and beetroot salad
- 2 cooked beetroots, diced
- 1 apple, peeled and diced
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- salt
To serve
- 2 tbsp freshly grated horseradish
- fresh dill
- flaky salt
Directions
Boiled salted duck breast
Use brined duck breasts (see recipe 132 for the brine). Boil in fresh water with the bay leaf and peppercorns for about 45 minutes over low heat. Cool in the liquid and slice thinly.
Apple and beetroot salad
Mix together the beetroot and apple. Stir in the vinegar, sugar and salt and season to taste. Leave to rest for 10 minutes.
To serve
Spread the rye bread with soft butter. Lay slices of duck breast on the bread. Arrange the apple and beetroot salad alongside. Add a spoonful of freshly grated horseradish on top. Garnish with dill and sprinkle with flaky salt.