Photo: Edwina Pickles
- 1 bunch baby beetroot
- 4 duck-breast fillets, skin on
- 3 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 2 tsp wholegrain mustard
- Salt and pepper
- 2 witlof, trimmed
- 2 baby endive
- 100g toasted walnuts
Discard leaves and all but two centimetres of the stalk from each beetroot. Cook in lightly salted boiling water until tender, then drain. When cool enough to handle, peel and halve each beetroot.
Remove duck breasts from fridge 15 minutes before cooking. Wipe skin dry with kitchen paper and score the skin into the fat.
Preheat a lightly greased, large, heavy-based frying pan over high heat until hot. Cook duck, skin-side down, for about five to six minutes or until skin is browned and crisp. Turn and cook for about five minutes or until cooked as desired. Drain on kitchen paper and rest, covered, for five minutes then slice.
Combine vinegar, olive oil and mustard in a small bowl, season and whisk until smooth.
To serve, scatter witlof and endive leaves on serving plates and top with sliced duck. Add beetroot and walnuts and drizzle salad with red wine vinaigrette.
- Main Ingredients - Duck