Thursday: Beet Roesti with cured duck breast

A simple one: the standard beet roesti preparation served with thinly sliced cured duck breast and a big green salad.

For the cured duck breast I used Ruhlman's duck prosciutto technique. I had started this the weekend before last and let the duck hang until Wednesday (10 days).

We had one too many beets for the roesti so I did an improv with the last one: after cutting it into chunks and steaming it I tossed the pieces with salt, crumbled pecans, rape-seed oil, and a teeny bit of hot paprika (just enough to taste). This was really good.