Duck Breast with White Beets

For the duck breast with white beets, place the duck breast in a container after incising the skin as if you were already slicing the breast in a fencer-like manner, but without damaging the meat underneath. Massage into the incisions the anise seeds, half of the coarse salt and white ground pepper.

On the throats, roughly crush the two bay leaves and add the apple cider vinegar and white wine until the meat is completely covered. Now cover the container with plastic wrap and let the brisket sit for about 4 hours, always in the same position, that is, skin side up.

Then peel and wash the beets and then cut them into oval slices, similar to some baked potatoes. Place the slices in a casserole, cover with cold salted water and bring to a boil, drain and let dry. Put the slices of turnip in a non-stick frying pan and brown them in the butter, dry them on absorbent paper, sprinkle them with salt and keep them warm.

In the meantime, add to the same pan a spoonful of extra virgin olive oil, the crushed juniper berries and at least 4 slices (including the peel) of half oranges and let them stew for two or three minutes, then add a glass of brandy and after this has evaporated, add the two spoonfuls of Mostarada Purée of Oranges “Vanini” and continue stirring for a few minutes until everything is well mixed. Wa

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