Duck Breast Recipe with Beetroot Purée - Great British Chefs
Adam Simmonds' delightful duck breast recipe is served on a bed of silky-smooth beetroot purée with an array of roasted autumn vegetables – the perfect dinner p
Ingredients
- 2 large duck breasts, skin scored
- 8 baby beetroots, 4 pink and 4 yellow
- 2 carrots, cut into large batons
- 1 swede, peeled and cut into large batons
- 100g of butter
- 1 garlic clove, bashed
- 4 sprigs of thyme
- balsamic vinegar
- salt
- pepper
- 1 large beetroot
- olive oil
- salt, to taste
- sugar, to taste
- red vein sorrel leaves
- thyme leaves, picked
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