Duck Breast with Porcini Mushrooms and Salsify

Rinse the salsify under running water, peel, divide into 5 cm (approximately 2 inches) sections and place them in lemon juice. Brush the porcini; remove stems from very large mushrooms. Cut the mushrooms into slices.

Rinse the duck breasts and pat dry with paper towels. Cut a diagonal pattern into the skin. Season the breasts on all sides with salt and pepper.

Heat a frying pan and sear the duck breasts skin side down until well browned. Turn the meat over, add 1 tablespoon butter and cook about 12-14 minutes at a low temperature.

Meanwhile, heat the rest of the butter in a large skillet, cook the salsify and deglaze with 100 ml (approximately 1/2 cup) of lemon water. Let simmer until the water has evaporated and then turn occasionally. Add the mushrooms and cook, turning occasionally, until mushrooms and salsify are nicely browned. Season with salt and pepper.

Remove the duck breasts from the pan and let rest for 2-3 minutes under a piece of aluminum foil. During this time sprinkle the pan drippings with the sugar, caramelize briefly and deglaze with vinegar and beet juice. Let boil for 1-2 minutes.