Roasted duck with heritage beetroots, soy roasted grapes and young herbs.
Award-winning chef of The Elephant in Devon, Simon Hulstone gives you this satisfying dish for your Friday feast.
Ingredients
- 2 duck breasts, trimmed and cooked to a medium rare
- 12 mixed coloured heritage baby beetroots
- 12 red grapes small, seedless
- 12 green grapes small, seedless
- 6 french breakfast radishes
- mustard cresses/ micro radish shoots/ rocket cress
- 20ml Kikkoman soy sauce
- 50ml red wine
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