Dinner

Pato Salvaje Asado con Mojo de Ajo Negro y Granado, Espelta Tostada y Remolacha Chamuscada

Name: Pato Salvaje Asado con Mojo de Ajo Negro y Granado, Espelta Tostada y Remolacha Chamuscada
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 duck breasts (180g each), skin scored in a crosshatch pattern; 200g pearl spelt, toasted in a dry skillet for 5 minutes until fragrant; 500 ml vegetable stock; Maldon salt and black pepper; 3 medium beets, peeled and cut into ½-inch wedges; 30 ml extra-virgin olive oil; 8 black garlic cloves, minced to a paste; 30 ml pomegranate molasses; 1 tbsp red wine vinegar; 15g pomegranate seeds (arils); 10g fresh thyme leaves; 5g fleur de sel for finishing

Duck breast with a rosy, blushing interior and crackling, rendered skin is sliced thin and fanned across a bed of nutty toasted spelt. Charred beets, tossed in a silken mojo built from black garlic's earthy umami and pomegranate's tart brightness, provide earthiness and color. A dish that captures autumn's shift toward game and rich, fermented flavors.

863calper serving 55gprotein 111gcarbs 25gfat 10min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this