Pink roasted Barbarie duck with beetroot, raspberries, wasabi cream and Waldviertler grey poppy seed dumplings

Ingredients

Duck

• 2 pcs. duck breasts
• 2 pcs. beetroot, cut into medium-sized cubes
• 200 g raspberries, fresh

Potato dough

• 500 g potatoes, floury
• 100 g potato starch
• 4 g semolina
• 50 g poppy seeds, not ground

Sauce

• 1 pc. onion, medium size, diced
• soup vegetables
• red wine

Wasabi cream

• 2 tablespoons sour cream
• wasabi paste (available from Asian or well-stocked shops)
• cumin, whole
• salt
• pepper

Preparation

Duck

Make a few transverse cuts on the skin side of the duck so that the fat can run out when frying. Sear the skin side of the fillets until they are nice and crispy. After 2 minutes, turn over to fry the other side for 1 minute and then place in a preheated oven at 140 °C for 15 minutes. Boil the beetroot, peel, cut into small cubes and season with salt, pepper and caraway seeds. Cook some of the raspberries with a little sugar and a little water. Blend and pass through a sieve.

Potato dough

Boil the potatoes, peel and press through your ricer, mix with the potato starch and semolina and knead into a smooth dough. Place in boiling salted water and remove after approx. 20 minutes. Put the butter and poppy seeds in a pan, fry the poppy seeds lightly and toss the finished dumplings in it.

Sauce

Fry the finely chopped soup vegetables and diced onion in a pan until dark. Add a little tomato purée and fry. Deglaze with red wine, reduce and season with salt, pepper and thyme. Mix the wasabi paste with the sour cream. Be careful – very spicy! Arrange the beetroot in the centre of the plate, place the pink roast duck on top and drizzle some raspberry sauce around the edge of the plate. Finally, add the grey poppy seed dumplings and decorate with wasabi cream.