|200 g||Dida Boža Beetroot juice|
|100 g||Dida Boža sour cherry spread|
|800 g||Duck breast|
|200 g||Corn salad|
|50 g||Garlic sprouts|
Add flour (50% of hard flour, 50% of soft one), yeast and sugar in the blender. Start mixing slowly and gradually pour in cold milk combined with Dida Boža’s beetroot juice (aprox.10 minutes). Add salt and oil and mix for 5 more minutes until the dough becomes smooth. Leave the dough to rise for 30 minutes. After that, shape it into balls, place them on a baking sheet and let them rest for 10 minutes. Put into the oven and bake for 25 minutes on 185 °C.
The sour cherry cream
While the dough is baking, fry some chopped shallots and sour cherries with butter. Pour with some duck gravy or water and boil for 30 minutes. Season with some salt and pepper and add Dida Boža’s sour cherry jam. Blend it all together in a blender into a fine cream and pour it through a strainer. Leave the cream to cool down.
When the pastries are cooled, cut them into thin slices and sprinkle them with a few drops of olive oil. Toast the slices in a pan or on a grill until they are crispy.
Season the duck breast with salt and pepper and roast it in a pan on both sides until medium rare (they shall remain pink inside). Put some corn salad on a cracker, pour some sour cherry cream over it, place the duck breast on top and garnish with some garlic sprouts.