Beetroot Puree with Pan Seared Duck

I was able to pick up some duck breasts on sale and hubby doesn’t like duck so I took the opportunity to treat myself to a nice duck lunch at home.  The hero of the dish though is the beetroot puree. I haven’t made it before and it turned out so good I decided the duck didn’t need a sauce, the puree was enough.

Pan Seared Duck with Beetroot Puree and Kale Chips

Seared Duck

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients Serves 1 

1 Duck Breast

1/4 tsp Coconut Oil.

light pinch sea-salt & black pepper

1/8tsp Chinese 5 spice

Method

In COLD pan add coconut oil

Season duck on flesh side with Chinese 5 spice

Season duck on skin side after scoring in criss cross pattern with sharp serrated knife

with sea-salt and pepper.

Place duck skin side down and slowly increase heat a minute at a time

until duck fat has rendered off and is now oil.

Then after about 2-3minutes turn duck over

and place lid on top and cook for 3minute (medium rare) or to your liking.

Gently remove lid with pot mit as it’s super hot

Remove from heat leave to stand for 5 minutes before slicing 3/4 of the way through.

Place on top of the puree.

Beetroot Puree with Kale Chips

 

 

 

 

 

 

 

 

Beetroot Puree: 

2Tb packet  instant mash (edgells)

6 Large slices of beetroot with 1Tb Juice

2-3Tb boiling Hot water (*add 1Tb at a time for desired consistency)

(Tip:Use Hot water to make it shine)

Method: 

Put all ingredients in blender and blitz each time you add boiling water until smooth and thick.

Pour into middle of serving plate.

Kale Chips

1 large stem Organic Kale

1tsp Coconut Oil/Duck fat (*in same pan already from cooking duck)

Method

While duck is still cooking add the kale leaves off the stem to pan

and cook for 1-2 minutes on each side

Place on outside of puree on one side.