Roasted Duck with Heritage Beetroot and Kikkoman Roasted Grapes


Roasted Duck with Heritage Beetroot and Kikkoman Roasted Grapes

This stunning recipe for Roasted Duck was created for Kikkoman by Michelin Starred Chef Simon Hulstone

  • Serves4

Ingredients

  • 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

Method

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.

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