Duck, Golden Beets, Dandelion and Sprouted Wheat

Name: Duck, Golden Beets, Dandelion and Sprouted Wheat
Yield: Serves 5
Cuisine: France
Ingredients: 3 garlic bulbs, split, peeled, chopped; 3 large white onions, peeled, chopped; 1 lemon, zest and juice; 10 cloves; 10 allspice berries; 1 tablespoon worcestershire sauce; 220 g (7¾ oz/2 cups) milling wheat grains (hard red wheat berries); 2 tablespoons olive oil; 5 duck breasts, skin on; 15 g (½ oz) chives; 75 g (2½ oz/½ bunch) flat-leaf (Italian) parsley; 2 French shallots; 10 baby beetroot, washed, tops removed; 375 ml (13 fl oz/1½ cups) grapeseed oil; 1 tablespoon soy sauce; 1 tablespoon butter; 80 g (2¾ oz/1 bunch) dandelion greens; 1 thyme stalk; dandelion leaves, extra, to serve; 1 garlic clove; 220 g (7¾ oz/1 cup) sugar; 1 tablespoon coriander seeds; 630 g (1 lb 6 oz/2 cups) salt; 45 g (1½ oz/½ cup) Turkish coffee beans; 10 bay leaves; 1 tablespoon whole black peppercorns; 1 tablespoon fennel seeds; 20 g (¾ oz/1 bunch) thyme; 125 ml (4 fl oz/½ cup) balsamic vinegar; 3 large golden beetroot, washed

Preparation info

Serves
5

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe two days ahead.

Ingredients

5 duck breasts, skin on
80 g (2¾ oz/1 bunch)

Europe
France
Mediterranean

Method

Put the wheat berries in a bowl, cover with water and soak overnight. Drain and lay out the berries in a thin layer on a large baking tray lined with a damp tea towel (dish towel). Cover with another damp tea towel and set aside for 24 hours for the berries to sprout.

Prepare the brine for the duck by sweating the vegetables in a large saucepan or stockpot over medium heat until tender.