Seared Smoked Duck with Beetroot Puree
Super simple to make, but restaurant quality on the plate, this succulent duck breast dish will impress your husband, mother-in-law, or best friend.
Serves 2*You can click on the link to purchase the individual items.
120g beetroot, peeled and cubed
120g pumpkin, peeled and cubed
200g French beans, trimmed
½ teaspoon of salt
½ tablespoon butter
½ tablespoon olive oil
1 orange juice (about 150ml)
½ teaspoon kecap manis
½ tablespoon oyster sauce
1.5 teaspoons honey
¼ teaspoon five spice powder
½ tablespoon butter
Freshly ground black pepper
- For the puree: First put your beetroot in a heatproof bowl, add 2 tablespoons of water, cover and microwave on medium heat for 7 minutes.
- Add the pumpkin to the beetroot, cover and microwave on medium heat for another 7 minutes. Both should now be very tender when pierced with a fork.
- Add ¼ teaspoon salt, butter and olive oil, and mash or use a stick blender to blend till very smooth. Keep covered and warm while preparing the other elements.
- For the duck: While the beetroot is steaming (Step 1), use a very sharp knife to cut a crisscross pattern on the duck skin - make sure you only cut through the skin and fat, do not cut to the meat.
- Place the duck breast skin side down on a cold frying pan, and turn the heat on to medium. Use a small heavy plate to weigh down the duck breast, ensuring that as much of the skin is flattened against the pan as possible.
- After 12 minutes, turn the duck over - the skins should be crispy and brown, and the fat rendered in the pan. Cook the other side briefly, about 2 - 3 minutes, and remove from heat. Reserve the duck fat for use later.
- For the French beans: Bring a saucepan of water to boil. When the water is boiling, add the French beans. Cook the beans for 2 -3 minutes until they are brightly coloured and tender. Add 1 teaspoon of the reserved duck fat to the bean water, then strain the beans. Toss with ¼ teaspoon of salt.