Smoked duck salad with beetroot vinaigrette and goat's cheese

Method

1. Preheat the oven to 200C/gas 6.

2. Take 2 of the beetroot and wrap in foil with the olive oil, thyme and garlic. Bake in the oven for 1 hour. Unwrap the beetroot and peel. Cut into 1cm square pieces.

3. Peel the remaining beetroot and place in a juicer along with any trimmings. Pour the juice into a small pan, set over a high heat bring to the boil. Cook until reduced by half.

4. Scrunch up some foil and place it in the bottom of a steamer. Place the smoking dust on top of the foil and heat. Wait until it is smoking and then place the duck breast inside for 4 minutes.
Set a small roasting tin over a medium heat, season the duck breast and place in tin skin-side down, cooking for 2 minutes. Turn over so that it is skin side up and roast in the oven for 5 minutes. Remove and leave to rest for 5 minutes.

5. Add the honey, walnut oil and vinegar to the reduced beetroot juice and season. In a bowl, mix the cooked beetroot, sliced red onion and walnuts. Add 1 tablespoon of the beetroot vinaigrette and toss lightly. In a separate bowl, dress the beans and red chard with more vinaigrette.

6. To serve, divide the beetroot mixture between 2 plates, slice the duck and arrange on top. Layer the beans and chard over this and drizzle the remaining vinaigrette around. Finally, crumble the cheese around the plate.