In the kitchen with MyTrela
Roast duck breast with beetroot and fermented cucumber
Duck roasts in one dish with chopped beetroot. Fermented cucumbers are served alongside the finished dish.
1 serving
Ingredients
Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.
- Duck breast145 g
- Rapeseed oil20 g
- Salt1 g
- Black pepper1 g
- Beetroot160 g
- Fermented cucumber130 g
Preparation
- Rub duck breast with rapeseed oil, salt and pepper. Put in an ovenproof dish with chopped beetroot.
- Roast everything at 180°C for about 50 minutes. Serve with fermented cucumbers.
Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.
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