Beetroot soup with braised duck, crispy bread and tarragon
    4 people
    400 g of beetroot
    3 shallots
    1 clove garlic
    1 tbsp. olive oil
    1 orange
    ½ cup cherry vinegar
    1 liter of water sea salt and freshly ground pepper
    2 ducklegs “confit”, (see recipe below or you can also use pre-canned)
    1 bunch tarragon
    A few handfuls of crisp bread (see recipe below)

    Wash and peel the beets, cut them into small pieces. Peel the onions and garlic, slice finely and put them in a pan with olive oil. Roast for 4-5 min., Until the onions are tender, then add the beetroot, orange juice and water. Cook the soup  for about 15-20min. Put the soup in a blender, and blend it smooth and add vinegar, salt and pepper, so the taste Is right. Gently warm the soup and taste it once again, so you make sure that the balance of the taste is absolutely perfect. Server the soup with crispy bread, duck confit and chopped tarragon

    Confit of duck legs:
    2 fresh duck legs
    5 sprigs of thyme
    2 cloves of garlic
    Salt and pepper
    Sprinkle duck legs with salt, freshly ground pepper and chopped thyme and let them soak 2-3 hours. Put the duck legs in an ovenproof dish and sprinkle with coarsely chopped garlic. Put duck legs in the oven at 150 degrees and cook for approx. 2 hours until it is fully cooked, but still juicy. Remove the duck legs from the oven and let them rest and cool down before you can pick the meat off. Pick the meat of the bone, and up into a bowl, season with a little salt and freshly ground pepper, and 4-6 spoons of the liquid / fat that is left in the dish.

    Crispy bread ¼ day-old bread
    1 tbsp. rapeseed oil sea salt
    Cut bread into very thin slices and place the slices on a baking sheet lined with baking paper. Sprinkle the slices with oil and salt. Bake the bread slices in the oven at 180 ° for 5-7 min., Until they are golden and crisp.