Pink roasted duck breast fillet with beetroot cream and chanterelles

The first chanterelles are now in the displays of the market feeders. How nice that you can look forward to a new seasonal ingredient at the end of the asparagus season. Chef Jan-Philipp Iwersen combines the fine mushrooms with a beetroot cream and wild green cauliflower. Alternatively, romanesco or broccoli are also suitable.

Photo: Torsten Spinti

Recipe for four people

Preparation time half an hour

Start with the beetroot cream the day before

ingredients

4 female duck breasts, approx. 160 g each

200 g Rote Bete

salt and pepper

raspberry vinegar

Zucker

300 g chanterelles, cleaned

1 red onion, sliced

2 tbsp flat-leaf parsley, finely chopped

300 g chervil bulbs, alternatively parsley root

300 g wild cauliflower, alternatively cauliflower florets, sliced

Nutmeg, grated

Vegetable oil

Butter

preparation

For the beetroot cream, cover the beetroot with salt the day before dinner and cook in the oven at 180 degrees Celsius for about an hour, depending on the size, then let it cool in the salt bed. Peel the beets and puree them finely. Then season with raspberry vinegar and, if necessary, with sugar. Refrigerate. Warm up before serving and season again to taste.

Peel the chervil bulbs or parsley roots and cut in half lengthways. Then slowly cook in butter over a mild heat. Finally, season with salt and pepper.

Carefully cut the duck breasts crosswise on the skin without cutting into the red flesh. Salt lightly on both sides and fry on the skin side in a pan over medium heat. Do not add any fat. Then continue cooking in the oven at around 130 degrees Celsius for eight minutes.

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Fry the cleaned chanterelles vigorously in a pan with a little vegetable oil. After a few minutes, add the onion slices and flat-leaf parsley. Finally, season with salt and pepper.

Fry the cauliflower (romanesco or broccoli) in a pan with a little vegetable oil and butter until golden brown. Finally, season with salt, pepper and nutmeg.

To person

Jan-Philipp Iwersen is the head of the Küche 13 restaurant in Bremen’s Ostertorviertel. There he cooks innovative seasonal cuisine with regional products, preferably in organic quality. In the lively restaurant with an open kitchen, guests can watch the food being prepared. Or just enjoy it. Iwersen is also a specialist in local and rare vegetables. Menu, corona rules and service times at www.kueche13.de.

Down to business

Regional enjoyment

Products from the region are trendy, and not just since Corona. Anyone who values ​​healthy nutrition and thinks about the environment, buys regionally. That doesn’t always work, but often – and more and more often. In Bremen and the surrounding area there are great producers who offer excellent products with a lot of creativity and commitment. Watching during production or waxing is often even allowed. Experience with “regional enjoyment” what you can put on your menu and where you can get it. The magazine is available in stores, in our newspaper houses, at www.weser-kurier.de/shop and by phone on 04 21/36 71 66 16. 160 pages, 9.80 euros.

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