Roasted Duck with Heritage Beetroot
This stunning recipe for Roasted Duck was created for Kikkoman by Michelin Starred Chef Simon Hulstone
- 2 duck breasts, trimmed and cooked to a medium rare.
- 12 mixed coloured heritage baby beetroots
- 12 red grapes small, seedless
- 12 green grapes small, seedless
- 6 french breakfast radishes
- mustard cresses/ micro radish shoots/ rocket cress
- 20ml Kikkoman soy sauce
- 50ml red wine
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 sautte 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.