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This delicious duck recipe makes the perfect dinner party dish. While compiling the components takes a little time, it couldn't be more simple to make and the results are pretty impressive.

Ingredients

Method

  • To make the beetroot purée

    In a saucepan add the beetroot and a pinch of salt, cover with water and cook on a low heat for around an hour and a half, or until soft. Once soft, drain the beetroot and and return to the pan. Add the brown sugar and then pour in the red wine vinegar, cook until the liquid is a caramel colour and then add the double cream. Cook off for around 6 minutes until the sauce has thickened. Place the mixture into a blender and blend until smooth, then season to taste.

  • To make the pickled beetroot

    Peel one of the beetroots. Using a mandoline cut the beetroot into fine disks. In a saucepan add the sugar, vinegar, salt, coriander and mustard seeds. Place over a low heat and allow the sugar to dissolve, once fully dissolved remove the pan from the heat and add the beetroot. Place the pickle mixture to one side until you are ready to serve.

  • To make the roasted beetroot

    Preheat the oven to 190C. Peel two of the beetroots and cut into wedges. Place the beetroot into an ovenproof roasting dish along with the garlic and thyme. Pour over a good glug of olive oil and season well. Place into the oven and roast for 40 minutes.

  • To cook the duck

    Lightly score the duck breasts and place into a hot, heavy based saucepan skin side down. Cook for around 5 minutes on the skin side to allow the fat to render our and the skin to crisp up. 

    Turn the duck breast over, add the butter, rosemary and garlic to the pan. Tilt the pan slightly and baste the breast with the foaming butter for another 5 minutes. 

    Remove the duck from the pan and rest for about 8 minutes before slicing. 

    To plate, add a spoon of the beetroot purée and place the duck breast on top of this. Place the roasted beetroot wedges and pickled beets around the plate, add a few dollops of goats’ curd and serve with a few blanched greens. 

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