Duck breast with root vegetables and beetroot purée


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Duck breast with root vegetables

Beetroot purée

To garnish

To begin, make the beetroot purée. Add the beetroot to a deep pan of water and simmer until tender. Alternatively, you can roast it with a dash of olive oil
Peel the beetroot whilst still warm and roughly chop. Place in the Vitamix container with a splash of oil, salt and sugar and select the purée setting. Press Start and allow to blend. Taste and adjust the seasoning if necessary and transfer to a small pan, ready to re-heat for serving
  • salt, to taste
  • olive oil
  • sugar, to taste
Preheat the oven to 190°C/gas mark 5
Now prepare the remaining vegetables. Cut the carrot and swede to similar-sized pieces as the baby beetroots as they all have a similar cooking rate. Half the baby beetroots if they're a little big
Add the butter to a large ovenproof frying pan over a high heat. Once foaming, add the garlic and thyme, allow to pop for 5 seconds then add the vegetables
Season well, toss to coat and place into the oven for 30–40 minutes until golden and tender
Remove from the oven, drain off any excess butter and add a small dash of balsamic to the pan. Toss to glaze the vegetables
  • balsamic vinegar
Preheat the oven to 160°C/gas mark 3
When ready to cook the duck breasts, season the skin and place skin-side down in a dry ovenproof frying pan over a low-medium heat. Render the skin down until golden and crisp, then turn the breasts over and place the pan in the oven for 6–10 minutes. Allow to rest in a warm place for 10 minutes before carving
While the duck is resting, gently reheat the purée
To assemble the dish, spoon the purée onto plates, then arrange the vegetables and duck breast on top. Garnish with red vein sorrel and fresh thyme leaves
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