Duck Beets

  • Recipe courtesy Chef Michel Richard of Citronelle in Washington, DC
  • Show: Giada's Weekend Getaways
  • Episode: Washington, DC
Total Time:
11 hr 20 min
30 min
Inactive Prep:
10 hr
50 min
2 servings


  • 1 (6 to 7 pound) muscovy duck (separate legs, keep for another time)
  • Fine sea salt
  • Freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 2 medium beets (about 5 ounces each)
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup diced shallots (about 4)
  • 2 garlic cloves, crushed
  • 1 1/2 cups (1/4 inch) diced peeled beets, (about 2 medium)
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 3 cups dry red wine, such as Point Noir or Syrah
  • Fleur de sel
  • Freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter


For the Beet Chips:
Preheat the oven to 150 degrees F (or to warm). Line 1 baking sheet with paper towels and 2 more pans with silpats or parchment paper.

Trim the end of the beets. Peel the beets, keeping their round shape to make round chips. Slice into paper thin rounds using a knife or mandoline, adjusting the setting if necessary.

In a medium saucepan, combine the vinegar, 1 cup water, and the sugar and bring to a boil, stirring to dissolve the sugar. Add the beets and boil for 1 to 2 minutes to soften slightly and flavor them. Remove from the heat and let the beets stand in the liquid for 5 to 10 minutes, to cool slightly. (The beets can be prepared to this point refrigerated for up to a week in the liquid, before baking.)

Using a slotted spoon, transfer the beets to t