Roast Duck Breasts With Braised Beetroot
|Beetroot||800 Gram, trimmed and peeled|
|Soft light brown sugar||150 Gram|
|Sherry vinegar/Red wine vinegar||150 Milliliter|
|Duck breasts||900 Gram (4 Gressingham Breasts, About 200-225 G Each, Skins On)|
Cut the beetroot into thin slices.
Melt the butter with the sugar and vinegar in a pan.
When the sugar has dissolved, add the beetroot and toss to coat.
Season, then cover with a crumpled piece of greaseproof paper.
Simmer gently over a low heat for 45 minutes.
Stir in the sultanas and cook for 10-15 minutes, until the beetroot is just tender.
(Lift the paper and give the beetroot a stir every now and then.) If there is still a fair amount of liquid, drain the beetroot and set aside.
Boil the liquid to reduce to a syrupy sauce, then pour over the beetroot and toss.
Score the skin of the duck breasts with a sharp knife in a criss-cross fashion and season.
Place skin-side down on a dry frying pan and cook over a gentle heat for 8-10 minutes, until most of the fat has been rendered.
Increase the heat slightly and fry until the skins are golden brown and crisp.
Cook the other side for 3-4 minutes, until the meat feels slightly springy and is cooked to medium rare.
Remove to a warm plate and leave to rest.
To serve, spoon the beetroot into the centre of warmed plates.
Thickly slice the duck breasts and arrange on top.
Drizzle some of the juices around.