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
Ingredients Serves 1
1 Duck Breast
1/4 tsp Coconut Oil.
light pinch sea-salt & black pepper
1/8tsp Chinese 5 spice
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
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)
Put all ingredients in blender and blitz each time you add boiling water until smooth and thick.
Pour into middle of serving plate.
1 large stem Organic Kale
1tsp Coconut Oil/Duck fat (*in same pan already from cooking duck)
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.