Duck with spiced apples and braised beetroot

Method

1. Preheat the oven to 180C/gas 4.


2. Remove from the pan and leave to rest.

3. Place the peeled beetroot on a large sheet of kitchen foil.

4. Add the onion, garlic, thyme and crushed peppercorns. Seal tightly and place in an ovenproof dish.

5. Pour in a generous amount of water and cook for 1 hour and 30 minutes, until the beetroot is tender when tested with the point of a knife.

6. To make the sauce, drain the juices through a sieve into a saucepan.

7. Add the wine, sugar and vinegar. Bring to the boil and cook for 5 minutes or so, until reduced and syrupy.

8. Whisk in the butter, season with salt and freshly ground black pepper and keep warm.

9. Heat a frying pan over a medium heat. Cook the duck breasts for about 8 minutes, skin side down. Turn over and cook for 3 - 4 minutes.

10. Meanwhile, to cook the apples, sieve the icing sugar into a hot pan and cook over a gentle heat until caramelised.

11. Add the apple slices, sprinkle over the mixed spice and toss until richly coloured.

12. Slice the duck breasts and serve with the beetroot, caramelised apples and some wilted spinach.

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Ingredients

For the beetroot

6 medium beetroots, peeled (or substitute 12 baby beetroots)
1/2 onion, chopped
2 garlic cloves, finely sliced
sprig Thyme
4 Black peppercorns, lightly crushed

For the sauce

60ml Red wine
1 tsp demerara sugar
2 tsp Balsamic vinegar
25g Butter
50g unsalted Butter, diced
freshly ground salt and pepper

For the duck

4 duck breasts

For the apples

1 Bramley apple, cut into 8
50g icing sugar
pinch Mixed spice

To serve

wilted spinach

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