Crunchy duck with hot beetroots

Ingredients (4 persons):

2 pcs. duck breasts
salt and pepper
Roasting bag
Hot beetroots:
400 g small beetroots, peeled
3 tbsp. sesame oil
A bit of cayenne pepper
Roasting bag
Carrot rice:
3 dl wild rice
4 pcs. carrots, peeled and cut into small batons
1 tsp. rosemary, finely crushed
½ tsp. chili, finely crushed
Salt and pepper


  1. Cook the rice as indicated on the packaging.
    Assemble all the ingredients for the beetroots in a roasting bag. Close with the enclosed strips and bake it in the oven at 180° C for one hour (the beetroot can also be prepared in a dish).
    Season the duck on the underside with salt and pepper and place them in roasting bag. Fasten it using one of the enclosed strips.
  2. Roast the duck in the oven at 180° C with the fat side down. Put a small pan on top of it so that the duck is slightly under pressure.
  3. Gently use a knife to scratch small lines in the fat side of the duck breast, and roast it in a dry Teflon pan under mild pressure. Turn over the duck breast when the fat is crisp.Remove the duck from the pan and use the fat to roast the carrots
  4. Add the chili, rosemary and carrots to the pan with duck fat and grill them off at high heat for approx. 2 min. Mix it with the cooked rice.
  5. Serve the duck slices with carrot rice and hot beetroots. Decorate with a little bit of fresh chili slices.