Pulled Duck with Maronicrumble and Beetroot Spirals

For the Pulled Duck with Maronicrumble and Beetroot Spirals first preheat the oven to 140 °C.

Mix the spices. Wash the duck breast, pat dry and carefully make a cross-shaped incision in the skin side. Rub breast on all sides with the spice mixture.

Heat olive oil in an ovenproof roasting pan. Place duck breast skin side down and sear well, turn and sear the other side as well. Pour off excess fat.

Deglaze the duck breasts with vinegar, let it reduce a little and then pour in soy sauce, sherry and soup.

Close the roaster and let the meat braise for about 2 to 2 ½ hours.

In the meantime, spiralize the cooked red beets. Marinate with balsamic vinegar, olive oil, thyme, salt and pepper. Crumble the chestnuts into small pieces.

Then pick apart the meat with a fork – it should fall apart quite easily, then the cooking point is perfect.

Add the meat back into the sauce and mix everything together well.

Serve Pulled Duck with maronicrumble and beet spirals.

Preparation Tip:

Pulled Duck with maronicrumble and beet spirals is perfect as a festive meal, for example at Christmas.

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