Duck breast with root vegetables and beetroot purée

Ingredients

Fresh Meat

  • 2 large duck breasts, skin scored

Fruit & Vegetables

  • 8 baby beetroots, 4 pink and 4 yellow
  • 2 carrots, cut into large batons
  • 1 swede, peeled and cut into large batons
  • 1 garlic clove, bashed
  • 1 large beetroot

Dairy

  • 100g of butter

Salad & Fresh Herbs

  • 4 sprigs of thyme
  • red vein sorrel leaves
  • thyme leaves, picked

Oils & Vinegars

  • balsamic vinegar
  • olive oil

Store Cupboard

  • salt
  • pepper
  • salt, to taste
  • sugar, to taste