Duck Gravlax
Appetizers • Norwegian
Description
A dish inspired by an appetizer from the repertoire of food columnist Sarah Johnson. Sarah serves salted duck with fennel, and we decided to try it with a salad made from beet greens.
Ingredients
- Cognac 5 fl oz
- Duck Breast 0 lbs
- Coarse Salt 5 oz
- Sugar 0 oz
- Thyme 0 oz
- Juniper Berries 0 oz
- Strawberry 15 oz
- Mustard Greens 0 lbs
- Red Grape Juice 15 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Mix salt with sugar, pepper, chopped thyme leaves, and crushed juniper berries. Rub this mixture over the skinless duck fillet, drizzle with cognac, and let it marinate in the refrigerator for twelve hours.
Step 2
Chop the beet greens and lightly blanch them in salted boiling water until tender. Reduce the red wine with sugar until it thickens into a sauce, then add the greens and roughly chopped strawberries to the sauce.
Step 3
Rinse the duck fillet to remove excess salt, slice it thinly, and serve it with beet greens and strawberries.
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