
Smoky Root Soup
Smoky Root Soup might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish
Pre-heat the oven to 200 deg Celsius (400 F).
Add the duck breasts to a clean and COLD pan. Do not add any oil.
Place the pan on the stove and turn the heat to medium.
Add 2 tablespoons of extra virgin olive oil. Use the best quality one you have.
Add 4 teaspoons of balsamic vinegar.
Whisk the mixture well. Set aside.
Cut the cooked beets into small pieces. Set aside in a bowl.
Drizzle 2 tablespoons of vinaigrette into the beets.
Add 2 teaspoons of honey. Toss well to coat the beets with the dressing.
Slice the rested duck into thin slices. The meat should be a beautiful pink.
Serve by layering the salad with greens, nuts and cheese of your choice, and the duck and beets.
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Smoky Root Soup might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish
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