- 2 duck breasts, trimmed and cooked to a medium rare.
- 12 mixed coloured heritage baby beetroots
- 12 red grapes small, seedless
- 12 green grapes small, seedless
- 6 french breakfast radishes
- mustard cresses/ micro radish shoots/ rocket cress
- 20ml Kikkoman soy sauce
- 50ml red wine
Roasted Duck with heritage beetroots, Kikkoman soy roasted grapes, young herbs
Roasted Duck with heritage beetroots, Kikkoman soy roasted grapes, young herbs
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following roasted duck with heritage beetroots, Kikkoman soy roasted grapes and young herbs recipe a try?
Ingredients
Method
1/ Cook all but 2 of the beetroots and remove the skins, cut into halves or quarters depending on size, the remaining beetroot thinly slice on a mandolin and place in iced water. Also slice the radishes and retain in iced water also.
2/ In a hot sauté pan place a little olive oil and then the grapes, add the Kikkoman soy sauce and ensure grapes are rolled in the soy, add the red wine and quickly bring to a boil, remove from heat and set aside.
3/ Cut the duck into slices or wedges and keep at room temperature, arrange the duck onto a plate with the wedges of beetroot interspersed, place the grapes in any gaps on the plate and finally add the slices of raw beetroot and radish to garnish, spoon a little of the grape and soy juice onto the plate and then add the micro herbs before serving.
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