Recipe Sections
4
If you want the skin to be crisper dab the breast with kitchen paper and place under a hot grill and dab again with kitchen towel.
2 Luv-a-Duck duck breasts
8 baby beetroots
2 oranges, peeled and segmented
1/2 tsp French mustard
3 1/2 tbsp olive oil
1 tbsp orange juice
Sea salt & freshly ground black pepper
Salad dressing
Make a salad dressing by whisking together 3 tsp olive oil the French mustard and the orange juice, and season with flakes of salt and a twist of pepper.
Trim the leaves off the top of the beetroot, rinse the beetroot in cold water and place in a large saucepan and cover with cold water.
Bring to the boil turn down to simmer and cook approx 30-40 mins or until tender.
When cooked, cool under cold running water while removing the skins with your hands and leave to drain.
Cut the beetroots into quarters and heat a suitable oven dish, add the olive oil and when hot add the beetroot and place in a hot oven for 15 - 20 mins.
Using a sharp knife score the skin of the magret evenly about four or five times.
Heat a suitable oven pan.
Lightly season the duck portions with a little salt and freshly ground pepper.
When the pan is hot place the breasts in skin side down and cook for 3 - 4 minutes until the skin is brown.
Turn over and cook for 1-2 minutes and then place into a hot oven 220C for approximately 8-9 mins.
When cooked remove from the pan and rest them for about 5 mins before slicing.
When the beetroot is cooked remove from the oven toss with the wedges of orange in the dressing and serve with the duck breast on top.