Seared Duck with Sweet and Sour Beetroot and Horseradish Creamed Kale
2 pkts Deluxe Duck Breast Fillets
500g cooked Beetroot
1 pkt of Curly Kale
100ml Rosso Vinegar
1 tbsp Belbake Sugar
A good pinch of Kania Ground Cinnamon
1 tub of Milbona Crème Fraîche
1 lrg tsp Horseradish Sauce
A little Primadonna Extra VirginOlive Oil
Kania Salt & Pepper
Drain the beetroot juices into a pan,then add the vinegar, sugar and cinnamon. Bring to the boil and reduce to a syrupy consistency. Meanwhile cut your beetroot into large chunks and fold into the syrup,season using lots of black pepper and setaside.
Set your oven to 180oC, trim any excessfat from the duck along with the sinew on the flesh side.
Drizzle a little oil on a roasting tray, seasonthe duck then place on the tray skinside up & bake for 10 mins at which point turn the duck over and cook for a further 8 mins, this will give you a lovely pink colour.
While the duck is cooking in anotherpot mix the crème fraîche with the horseradish sauce, salt and pepper.
Next bring a pot of salted water up to theboil and cook the kale for 4-5 minutes, drain and squeeze as best you can before adding into the warmed crème fraîche.
Heat the beetroot and slice the duckleaving it to rest on some kitchen towel for a minute or so. Divide the kale between 4 warm plates add the beetroot and then theduck. I love to eat this with some little roast potatoes.