Duck breast with honey, caraway and beetroot and grapefruit salad

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Bruno Loubet's hearty main is a joyous celebration of duck, serving the meat with earthy beetroot and a sprightly grapefruit salad. Make sure you reduce the chicken stock before starting the rest of the method.

First published in 2015




Duck breast

Baby beetroot

  • 150g of baby beetroot
  • 500ml of chicken stock, reduced to 75ml
  • 1 1/2 tbsp of honey
  • 1 1/2 tbsp of tarragon vinegar

Grapefruit salad


  • Muslin cloth
  • Blender


Preheat the oven to 180˚C/gas mark 4. Wrap the beetroot in foil and bake until soft in the middle, approximately 30 minutes
Peel the beetroots, then cut into an even circular shape, trimming the edges with a knife. Place the trimmings in a blender and blend into a smooth purée
Place the purée in a muslin cloth and then into a strainer with a small plate to provide weight and push through the juice
After 15 minutes, transfer the strained juice to a small saucepan and place on the hob. Bring to a simmer and reduce for 2-3 minutes. Add the chicken stock reduction, honey and tarragon vinegar. Season to taste and set aside for later
  • 500ml of chicken stock
  • 1 1/2 tbsp of honey
  • 1 1/2 tbsp of tarragon vinegar
For the duck, place a large non-stick frying pan over a medium heat. Season the breasts generously with salt and place in the pan, skin-side down
Cook for 4-5 minutes. Once the skin is dark and golden in colour, add a dash of honey and caraway seeds and turn the breasts over in the pan. Reduce the heat and continue cooking for 3-4 minutes until a medium rare finish is achieved
The juices in the pan should have thickened from the honey and fat of the breast. Roll the breast in the pan juices to evenly glaze. Remove from the heat and allow the duck breasts to rest for 4 minutes
For the salad, cut the beetroots into quarters and place them in a mixing bowl with the onions, garlic and parsley. Dress with the balsamic, olive oil, walnut oil and seasoning. Segment the grapefruit, but keep separate
Arrange the salad onto plates. Slice the duck up and arrange over the salad with grapefruit segments inbetween. Spoon the sauce from the pan over the plates and garnish with some baby salad leaves. Serve immediately
First published in 2015

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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