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Roast barbary duck with confit, caramelised baby beetroot and balsamic

Frank Bordoni from Great Food Live
The tangy flavour of tiny braised beetroot cloaked in vinegar and vegetable juice cuts through the richness of Frank Bordoni's duck

Roast barbary duck with confit, caramelised baby beetroot and balsamic

Method

1. Preheat the oven to 190C/gas 5. Place the duck legs in a small ovenproof dish and cover with duck fat. Cook for 1 hour 30 minutes, or until tender. Remove the legs from the fat and leave to drain on a wire rack.

2. When the legs are almost done, cook the duck breasts. Heat a heavy based frying pan. Put the breasts skin-side down in the hot pan for 3-4 minutes, then transfer to a baking tray and place in the oven for a further 8-10 minutes (you can cook the duck to your liking but it is best served pink). Remove the breasts from the oven, flip over and allow to rest (remember the duck will continue to cook a little while resting).

3. Meanwhile, drain the excess fat from the frying pan. Add the baby beetroot, thyme and sugar. Cook until the beetroot starts to brown.

4. Pour over the beetroot juice, stock and balsamic vinegar. Bring to the boil and cook until the baby beets are tender. Remove them from the pan using a slotted spoon and set aside.

5. Allow the remaining juices in the pan to reduce over a high heat until thick and syrupy. Return the beetroot to the pan and set aside.

6. To serve, carve the duck breasts diagonally into thick slices and arrange on serving plates with the legs. Reheat the baby beetroot, adding a little lemon juice and small knob of butter, then spoon over the duck.

7. Serve with buttered fresh greens and game chips.

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Serves: 2

Prep: 20 min
Cook: 2 hrs

Ingredients
1 barbary Duck, breasts and legs only
500g duck fat
500g baby beetroot
1/2 tsp Sugar
2 sprigs fresh Thyme
1 large fresh Beetroot, juiced (150ml)
100ml stock
3 tbsp Balsamic vinegar
1/2 lemon, juice only
sea salt and pepper