Roasted Duck with Heritage Beetroot

Cook all but 2 of the beetroots and remove the skins, cut into halves or quarters depending on size, thinly slice the remaining beetroot on a mandolin and place in iced water. Also slice the radishes and retain in iced water.

In a hot sauté pan place a little olive oil and then the grapes, add the Kikkoman soy sauce and ensure grapes are rolled in the soy, add the red wine and quickly bring to a boil, remove from heat and set aside.

Cut the duck into slices or wedges and keep at room temperature, arrange the duck onto a plate with the wedges of beetroot interspersed, place the grapes in any gaps on the plate and finally add the slices of raw beetroot and radish to garnish, spoon a little of the grape and soy juice onto the plate and then add the micro herbs before serving.