This next post is a tad late as we have been super busy, but we have been aiming to have a recipe up for you every weekend. This one's a goodie, hope you enjoy!
(Serves 2)
- 8 baby beets
- 2 large kumara (sweet potato)
- 2 duck breasts
- 2 plums
- 300ml of pinot noir
- 2 large cloves of garlic
- Olive oil
- Butter
- Cream
- I served today's duck with creamed kumara, roasted baby beetroot, and my pinot noir plums, I promise you it is amazing.
Start by pre-heating the oven to 200 °c bake
Cut the plums into wedges and add to a pot along with the wine. Start on a medium to high heat until it breaks into a simmer then drop the heat and allow to reduce, after 20 to 30 minutes you should be left with delicious stewed plums resting in a reduced wine.
Wash your baby beets and trim the stems, chuck into a roasting dish with a knob of butter and a good drizzle of olive oil, salt and then cover and roast for 20 minutes. Remove lid and roast for a further 20 minutes, beets are ready when a fork can push through easily and their skins are crispy.
Now dice the kumara into even portions and place into a pot with garlic cloves. Cover with water and bring to a steady simmer.
While kumara is on the boil prep the duck. Score skin on an angle about 1 cm apart. Place breasts skin side down on a cold pan and slowly increase heat. This allows the fat to render down. As the skin crisps up, put any rendered fat aside. (I save it as it makes some tasty crispy spuds the next night.) Once skin is crispy and golden brown, flip the breasts and place pan in the oven, roast for 8 minutes then pull out and allow duck to rest. Breast should be pink and juicy, if you prefer your duck well done roast for a further 2 to 3 minutes.
Once kumara is tender, drain water and add a few knobs of butter and a splash of cream. Whisk until smooth and season to taste with salt and pepper.
Plate and enjoy.
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