• 4servings
  • 105minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 beetroot

  2. 1/2 onion , chopped

  3. 2 cloves garlic , finely sliced

  4. sprig thyme

  5. 4 black peppercorns , lightly crushed

  6. 60 ml red wine

  7. 1 tsp demerara sugar

  8. 2 tsp balsamic vinegar

  9. 25 g butter

  10. 50 g unsalted butter , diced

  11. freshly ground salt and black pepper

  12. 4 duck breast

  13. 1 Bramley apple , cut into 50 g icing sugar

  14. pinch mixed spice

  15. wilted spinach

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/gas 4.

  2. Remove from the pan and leave to rest.

  3. Place the peeled beetroot on a large sheet of kitchen foil.

  4. Add the onion, garlic, thyme and crushed peppercorns. Seal tightly and place in an ovenproof dish.

  5. Pour in a generous amount of water and cook for 1 hour and 30 minutes, until the beetroot is tender when tested with the point of a knife.

  6. To make the sauce, drain the juices through a sieve into a saucepan.

  7. Add the wine, sugar and vinegar. Bring to the boil and cook for 5 minutes or so, until reduced and syrupy.

  8. Whisk in the butter, season with salt and freshly ground black pepper and keep warm.

  9. Heat a frying pan over a medium heat. Cook the duck breasts for about 8 minutes, skin side down. Turn over and cook for 3 - 4 minutes.

  10. . Meanwhile, to cook the apples, sieve the icing sugar into a hot pan and cook over a gentle heat until caramelised.

  11. . Add the apple slices, sprinkle over the mixed spice and toss until richly coloured.

  12. . Slice the duck breasts and serve with the beetroot, caramelised apples and some wilted spinach.


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