Smoked Duck Breast, Beet Marmalade, and Brioche
For the Beet Marmalade:
In a food processor, pulse the beets until coarsely chopped. Transfer beets to a heavy-bottomed saucepan. Add the lemon and ginger to the food processor and pulse until finely chopped. Transfer the lemon-ginger mixture to the saucepan and stir in sugar. Cook over medium-low heat, stirring often, until the marmalade thickens. Pour hot marmalade into clean jars, cover, and refrigerate.
Place two slices duck breast on top of a brioche circle. Garnish with Beet Marmalade and scallions.