- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1-2 tbsp vegetable oil, for roasting
- 1 mallard duck
- 1 large beetroot
- 100 g unsalted butter, plus 1 tsp extra for finishing
- 500 g baby beetroot
- 2 sprigs thyme
- 1/2 tsp sugar
- 3 tbsp balsamic vinegar
- 100 ml chicken stock
- 1/2 lemon, juice only
1. Preheat the oven to 190C/gas 5 and place a sturdy roasting pan in it to heat up. Add the oil to the tin and season the duck with salt and pepper. Place the bird breast-side up and roast for 10-12 minutes, turning the duck as it cooks. Remove from the oven and flip the duck so that it is breast-side down. The duck meat should still be quite pink. Leave on one side to rest while you start cooking the beetroot.
2. Using an electric juicer, extract about 150 ml juice from the whole beetroot and set aside.
3. Heat the butter in a sauté pan and add the baby beetroot, thyme and sugar. Cook, stirring occasionally, until the beets begin to caramelise. Pour over the beetroot juice, balsamic vinegar and stock.
4. Bring to the boil and simmer until the baby beets are tender before taking them out of the pan. Cook down any remaining juices over a high heat until they're thick and syrupy. Return the baby beets to pan and coat in the juices.
5. Carve the duck and place portions in the centre of 2 plates. Reheat the baby beetroots, sharpen with lemon juice, and add a knob of butter to finish. Serve with the duck.
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