Hr. Schønnemann with Duck Breast and Beetroot

Name: Hr. Schønnemann with Duck Breast and Beetroot
Prep time: 10 min
Total time: 1 h 5 min

August 14, 2009

Prep 10 min Total 1 hr 5 min

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.

Hr. Schønnemann with duck breast and beetroot assembly © kvalifood.com

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.