Duck Breast with Honey & Caraway Recipe · Gressingham

Ingredients

• 2 200g duck breasts
• Salt and pepper
• ½ tbsp caraway seeds
• Honey
• 150g baby beetroot
• 75ml brown chicken jus
• 1 ½ tbsp honey
• 1½ tbsp tarragon vinegar
• 1 pink grapefruits segmented
• ½ handful of young flat parsley picked
• ½ red onion sliced finely
• ½ cloves of chopped garlic
• 1 ½ tbsp balsamic vinegar
• 1 ½ tbsp olive oil
• 1 ½ tbsp walnut oil