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Duck breast fillet with cherry sauce on beetroot and with green beans salad

Main dishes
40 min
4 portions


  • Green beans HORTEX 1 package
  • Cherries HORTEX 2/3 package
  • Beetroots 400 g
  • Duck breast fillets 2
  • Sour cream 2 tablespoons


Step 1

Cut slightly the surface of the duck breast skin in squares, season with pepper, salt and fry on a dry pan starting from the side with the skin.

Step 2

Then turn the fillets around and fry from the other side. The fried duck put afterwards additionally in the up to 160°C preheated oven for ca. 5-6 minutes.

Step 3

Meanwhile place the cherries on a hot pan, season with spices and prepare the sauce stirring the whole time.

Step 4

Prepare also the beetroot puree by cooking the beetroots in water till tender, afterwards drain them off and blend.

Step 5

Season the beetroot puree with salt, pepper, squeezed garlic and heat it up.

Step 6

Cook the beans according to the instructions on the package.

Step 7

Drain them off and cool down.

Step 8

Stir them with sour cream, mustard and pumpkin seeds.

The duck fillet serve poured with the cherry sauce, with beetroot puree and green beans salad.

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