zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Roast Duck Breasts with Braised Beetroot

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Roast Duck Breasts with Braised Beetroot

    Guest Chef Gordon Ramsay - This looks as dramatic as it is delicious. The sweet-tart-earthy combination in the sauce for the beetroot is a perfect foil for the richness of the duck. Serve it with pommes boulangère and steamed green vegetables

    • Preparation time: 15 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 15 minutes 5 minutes

    Serves: 4

    Ingredients

    • 800g Beetroot, trimmed and peeled
    • 100g Butter
    • 150g Soft light brown sugar
    • 150ml Sherry vinegar or red wine vinegar
    • 75g Sultanas
    • 4 Gressingham duck breasts, about 200-225g each, skins on

    Method

    1. Cut the beetroot into thin slices. Melt the butter with the sugar and vinegar in a pan. When the sugar has dissolved, add the beetroot and toss to coat. Season, then cover with a crumpled piece of greaseproof paper. Simmer gently over a low heat for 45 minutes
    2. Stir in the sultanas and cook for 10–15 minutes, until the beetroot is just tender. (Lift the paper and give the beetroot a stir every now and then.) If there is still a fair amount of liquid, drain the beetroot and set aside. Boil the liquid to reduce to a syrupy sauce, then pour over the beetroot and toss.
    3. Score the skin of the duck breasts with a sharp knife in a criss-cross fashion and season. Place skin-side down on a dry frying pan and cook over a gentle heat for 8–10 minutes, until most of the fat has been rendered. Increase the heat slightly and fry until the skins are golden brown and crisp. Cook the other side for 3–4 minutes, until the meat feels slightly springy and is cooked to medium rare. Remove to a warm plate and leave to rest
    4. To serve, spoon the beetroot into the centre of warmed plates. Thickly slice the duck breasts and arrange on top. Drizzle some of the juices around.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Beetroot has an earthiness that makes this
    dish perfect with a burgundy from Moulin-à-Vent. Château de Chénas 2008 Moulin-à-Vent, Beaujolais,
    Burgundy, France. Bin 47600

    Comments

    Average user rating

    3 stars

    Glossary